Channa Masa;a

By rana73

Ingredients

• Kabuli Channa (White) - 1 cup soaked overnight
• Onion - 1, big, chopped finely
• Tomato - 1, chopped finely
• Green Chillies - 2, slit
• Garlic - 5 to 6 cloves, chopped
• Ginger - 1 inch piece, chopped
• Coriander leaves/stalks - 5 tbsp chopped
• Channa Masala - 1 tbsp
• Chilli Powder - 1 tsp
• Coriander Powder - 1 tsp
• Amchur powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Turmeric - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Salt - to taste
• Oil - 1 tbsp

Details

Adapted from cookerycorner.blogspot.com

Preparation

Step 1

1) Drain and cook Channa in the pressure cooker with some salt. I follow the timing used by my MIL for perfectly soft channa that's not too mushy... one whistle + 20 minutes on low flame.

2) Heat oil in a pan, and add cumin seeds. Once they sizzle, add onion, green chillies, ginger and garlic. Saute this for a few minutes until onions turn golden brown. Add about 2 tbsps of the chopped coriander leaves and fry for another minute.

3) Now add the chopped tomato, salt and turmeric powder... let the tomatoes soften and get mushy.

4) At this point, add the rest of the masalas and fry for about 3-5 minutes more on a medium flame. If it sticks to the pan, add a tbsp of water. Once the masala gets cooked, add the cooked channa with the water and if required, add upto a cup of water.

5) Cover this and let simmer for 20 minutes so the channa can absorb all the masala flavours. If the gravy is too thin, mash about 1/4 cup of channa (or grind it) and add... this will help thicken it. Switch off the stove and top with the remaining chopped coriander leaves.

Variations: My MIL adds some tamarind juice and jaggery as well to this and that tastes great too.