This particular Channa Masala recipe was given to me by a very dear friend. I tasted it at her home and have been wanting to prepare it ever since. Finally got to make it yesterday. A high protein, dry saute, tangy masala curry, tastes even better garnished with fresh coriander leaves and finely chopped onions. Makes for a delicious evening snack and tastes even better the next day.
Channa Masala Recipe
Preparation: 40 mts
Serves 4-5 persons
200 gms kabuli channa, soak in water overnight and pressure cook till soft
1 large tomato, finely chopped
3-4 green chillis, slit length wise
1 tsp grated ginger
1/2 tsp cumin seeds
1″ cinnamon stick
2 whole cardamom
large pinch of asafoetida/hing/inguva
1/4 tsp turmeric pwd
1/4 tsp cumin pwd
1/2 tsp coriander pwd
1 tsp red chilli pwd (adjust)
1/2 tbsp tamarind paste
fresh coriander leaves for garnish
salt to taste
1/2 tbsp ghee/oil
1 Heat ghee in a vessel, add the cumin seeds and let them splutter. Add the cardamom and cinnamon and let the aroma release. Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida.
2 Add the spice pwds and salt. Combine well. Add the tomatoes and cook until soft, approx 5-6 mts.
3 Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Add a cup of water and cook on high heat for 3-4 mts. Reduce flame and cook on simmer for 7-8 mts. Add the mashed channa and combine. Add the tamarind paste, combine and cook for another few mts till all the water is evaporated. Its a semi-dry dish.
4 Adjust the salt. Garnish with fresh coriander leaves and chopped onions.
4 Serve hot as a snack or with bhatura or rotis.