I would like to say channa masala as Punjabi dish because no one can make this dish as punjabis make it. This is paired with chapati, puri and even some add in chaat items. This dish is also knows as Chole bhature in North India.
There are many varieties in doing this channa. You can do it with methi, spinach, coconut paste and so on. Will post one by one in my future posts. The one i have posted is with tomato. This is spicy plus tangy in taste.
The traditional way of doing channa masala is with pomegranate molasses. It gives both sweet and tart taste. But i did not add that in my recipe as i could not get that near my place. This item i came to know from my friend's friend who is punjabi. I even tasted channa masala that she did, i should really accept that its a punjabi special dish.
Ingredients:
Channa - 2 cup
Onion - 1 big finely chopped
Tomata - 1 chopped
Ginger garlic paste - 1 tsp (freshly ground)
Green chili - 2 chopped
Cumin seed - 1 tsp
Turmeric - pinch
Oil - 2 tsp
Salt as required
Parsley leaves to garnish
To make channa masala powder:
Bay leaf - 1
Cardamom - 2
Cloves - 2
Peppercorn - 1 tsp
Red chili - 5
Cinnamon - 1 inch stick
Cumin seeds - 1 tsp
Coriander seed - 2 tsp
Fennel seed - 1 tsp
Method:
1) Soak channa in water for 4 - 5 hrs. Pressure cook it until 3 whistle and drain the water.
2) In a pan dry roast all the ingredients given under to make channa masala powder.
3) All the ingredients should turn brown but not burn it. Do it in low flame.
4) Grind all the ingredients in mixie until fine powder.
5) Heat a pan with oil, to this add cumin seed, green chilies and once splattered add ginger garlic paste and sauté it until the raw small goes.
6) Add chopped onions and sauté it for 3 mins and then add chopped tomato and turmeric powder.
7) Allow it to cook well, to this add ground channa masala powder and mix well. Add required salt.
8) Now add pressure cooked channa and mix gently. Cook covered for few mins in medium heat.
9) Add enough water to get thick gravy. Once you get the consistency that you wanted add chopped coriander leaves and transfer it to serving bowl.
10) Serve hot with chapati, naan (see my earlier post), puri or with anything of your interest.
Notes:
1) Adjust chili while grinding as per your taste. If you want to enhance add more chili or chili powder to this recipe.
2) You can store this masala powder in airtight container for your next cooking.
3) If you like to have slightly tangy taste then add in 2 tsp of lemon juice before removing from heat.
4) Do nor over cook channa while pressure cooking. Maximum 3 whistle in medium heat.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
There are many varieties in doing this channa. You can do it with methi, spinach, coconut paste and so on. Will post one by one in my future posts. The one i have posted is with tomato. This is spicy plus tangy in taste.
The traditional way of doing channa masala is with pomegranate molasses. It gives both sweet and tart taste. But i did not add that in my recipe as i could not get that near my place. This item i came to know from my friend's friend who is punjabi. I even tasted channa masala that she did, i should really accept that its a punjabi special dish.
Ingredients:
Channa - 2 cup
Onion - 1 big finely chopped
Tomata - 1 chopped
Ginger garlic paste - 1 tsp (freshly ground)
Green chili - 2 chopped
Cumin seed - 1 tsp
Turmeric - pinch
Oil - 2 tsp
Salt as required
Parsley leaves to garnish
To make channa masala powder:
Bay leaf - 1
Cardamom - 2
Cloves - 2
Peppercorn - 1 tsp
Red chili - 5
Cinnamon - 1 inch stick
Cumin seeds - 1 tsp
Coriander seed - 2 tsp
Fennel seed - 1 tsp
Method:
1) Soak channa in water for 4 - 5 hrs. Pressure cook it until 3 whistle and drain the water.
2) In a pan dry roast all the ingredients given under to make channa masala powder.
3) All the ingredients should turn brown but not burn it. Do it in low flame.
4) Grind all the ingredients in mixie until fine powder.
5) Heat a pan with oil, to this add cumin seed, green chilies and once splattered add ginger garlic paste and sauté it until the raw small goes.
6) Add chopped onions and sauté it for 3 mins and then add chopped tomato and turmeric powder.
7) Allow it to cook well, to this add ground channa masala powder and mix well. Add required salt.
8) Now add pressure cooked channa and mix gently. Cook covered for few mins in medium heat.
9) Add enough water to get thick gravy. Once you get the consistency that you wanted add chopped coriander leaves and transfer it to serving bowl.
10) Serve hot with chapati, naan (see my earlier post), puri or with anything of your interest.
Notes:
1) Adjust chili while grinding as per your taste. If you want to enhance add more chili or chili powder to this recipe.
2) You can store this masala powder in airtight container for your next cooking.
3) If you like to have slightly tangy taste then add in 2 tsp of lemon juice before removing from heat.
4) Do nor over cook channa while pressure cooking. Maximum 3 whistle in medium heat.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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