Thursday, March 3, 2011

Channa Masala / Chole masala

What comes to your mind when you think of Channa?...yes!! the yummy channa batura. In my childhood days, my mother used to make poori channa for most of our family gatherings or birthday parties (on demand of course). But now since my hubby and I are on a diet (trying to be very strict), we have opted for phulkas instead of the batura/poori. But it’s such a delicious dish that you can eat it with just anything…phulka, poori, pav, chapathi, batura, bread, parathas,… Now let’s move on to the easy and simple channa masala recipe

Preparation time: 10minutes (plus time for soaking channa)
Cooking time: 30-40minutes
Serves: 5-6

You need:


2 cups kabuli channa (chick peas)
2 medium sized onions (chopped fine)
2 big tomatoes (chopped fine)
2 green chilies (slit into half)
2 tsp ginger garlic paste
3tbsp oil
1 tsp red chilli powder (alter according to taste)
½ tsp turmeric powder
½ tsp cumin powder (jeera)
½ tsp fennel powder
1 tsp chaat masala
1 tsp garam masala
1 tsp channa masala
¼ tsp asafoetida (hing)
salt to taste
water as required

For garnishing:
Coriander leaves (chopped fine)
Juice of half a lemon

Step-by-step:
Soak channa overnight or for at least 8 to 10 hrs. (If you don’t have much time and you have very little quantity of channa, just fill a thermos flask with some hot water, add the channa and it’s ready in half the time) 


Heat oil in a pressure cooker and add the finely chopped onions. Once they begin to change colour, add the ginger garlic paste. Fry it the paste loses its raw smell. Now add the chopped tomato and fry again 


When the oil separates from the tomato mixture add red chilli powder, turmeric powder, cumin powder, fennel powder, chaat masala (1/2tsp), garam masala (1/2tsp), channa masala, asafoetida and salt. Fry for 5 minutes in low heat. Chop and add the fresh coriander stalks



Check the salt and spice and adjust accordingly 

Add the kabuli channa and give it a good mix 


Pour enough water to cover the channa and pressure cook for 5-6 whistles -It should become soft but not mushy (after the 2nd whistle, it starts smelling divine) 


Turn off the heat and sprinkle half a tsp each of chaat masala and garam masala 

Squeeze the juice of half a lemon and garnish with chopped coriander leaves 


Serve piping hot with roti/bread of your choice and some chopped onions


Enjoy your evening!!


Yours tastefully!!

10 comments:

  1. Wow!!! As good as it looks. Me found it yummy!!!!

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  2. Very nice. Different way of making it. I usually cook the channa first in the pressure cooker and then add to the 'masala'. next time i will try it like u did and give u feedback :)

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  3. thank you Virgie!do try it and please post your feedback too... remember, our friendship started over a bowl of your channa masala?? i'll never forget that!!:)

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  4. Delicious ... Will try this week. Chickpeas is called as Garbanzo beans here..

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  5. thank you,,yeah I know, but didn't make a mention of the US terms 'cos I wanted to keep it simple:)..try it and post your feedback too:)

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  6. Yeah! That was when Shlok was nestled inside :))) I remember!!

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  7. this is my fav. dish. delicious. yummy.

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