Black channa dry masala is one of the best combination for variety rice like tamarind rice, lemon rice, tomato rice, curd rice and so. In my family we have a habit of doing lemon or tamarind rice with this channa dry masala when we plan a short one day trip. I still remember the fun having home made food on a trip. Will find a nice calm shady place, spread bed sheets and will have food singing, sharing fun and even playing games.
This is a good one for bachelor's. Do it and store it so if you feel lazy to prepare side dish for rice this will definitely help you. Channa has all proteins and nutrition that our body needs.
It is a simple dish and easy to make while you plan a trip. Just 3 steps. Soak, pressure cook, add masala and boil it. Even store it for days. The day i did this, there was no curry leaves and coriander leaves, so i dint add. Please add curry leaves and coriander leaves when you try it..
Ingredients:
Black Channa - 1 cup soaked over night
Shallots - 2 finely chopped
Mustard seed - 1 tsp
Split urud dhal - 1 tsp
Chili powder - 2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - pinch
Asafoetida - pinch
Curry leaves - 1 spring
Salt as required
Oil - 1 tbsp
Water as needed
Preparation:
1) Soak black channa overnight in water and cook in pressure cooker until 2 or 3 whistle.
2) Once done drain the water and keep it aside.
3) In a pan add oil and heat it. Add mustard seeds, urud dhal, curry leaves and let it splatter.
4) Add chapped onions and fry it until translucent. To this add chili powder, cumin powder, coriander powder, turmeric powder, asafoetida. Mix the masala and let it fry in oil for 10 secs.
5) Now add cooked black channa, required salt and mix well.
6) To this add little water and mix.
7) Reduce heat to simmer and cover the pan with a lid. Let it cook for 5 mins.
8) Open the lid and mix well. Let it cook uncovered until all the water reduces. Mix in between to make sure it is not burnt.
9) Garnish with coriander leaves and remove it from heat.
Notes:
1) Do not over cook channa first time as we again cook it with masala for atleast 7 - 8 mins.
2) While pressure cooking channa add salt if desired.
3) Pressure cook channa in high flame until first whistle and then reduce it to medim low until 2 nd whistle.
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.
This is a good one for bachelor's. Do it and store it so if you feel lazy to prepare side dish for rice this will definitely help you. Channa has all proteins and nutrition that our body needs.
It is a simple dish and easy to make while you plan a trip. Just 3 steps. Soak, pressure cook, add masala and boil it. Even store it for days. The day i did this, there was no curry leaves and coriander leaves, so i dint add. Please add curry leaves and coriander leaves when you try it..
Ingredients:
Black Channa - 1 cup soaked over night
Shallots - 2 finely chopped
Mustard seed - 1 tsp
Split urud dhal - 1 tsp
Chili powder - 2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - pinch
Asafoetida - pinch
Curry leaves - 1 spring
Salt as required
Oil - 1 tbsp
Water as needed
Preparation:
1) Soak black channa overnight in water and cook in pressure cooker until 2 or 3 whistle.
2) Once done drain the water and keep it aside.
3) In a pan add oil and heat it. Add mustard seeds, urud dhal, curry leaves and let it splatter.4) Add chapped onions and fry it until translucent. To this add chili powder, cumin powder, coriander powder, turmeric powder, asafoetida. Mix the masala and let it fry in oil for 10 secs.
5) Now add cooked black channa, required salt and mix well.
6) To this add little water and mix.
7) Reduce heat to simmer and cover the pan with a lid. Let it cook for 5 mins.
8) Open the lid and mix well. Let it cook uncovered until all the water reduces. Mix in between to make sure it is not burnt.
9) Garnish with coriander leaves and remove it from heat.
Notes:
1) Do not over cook channa first time as we again cook it with masala for atleast 7 - 8 mins.
2) While pressure cooking channa add salt if desired.
3) Pressure cook channa in high flame until first whistle and then reduce it to medim low until 2 nd whistle.
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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