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June 21, 2013

Channa Masala

When I was casually searching the net for some photos to make my foodie buddies drool, I happened to come across a interesting restaurant style recipe of the channa (chickpeas) in Manjuz kitchen (Thanks Manju.). Tried it today and it came out well. Sharing that recipe with you with the proportion I used as this is a trial recipe, I used less quantity of channa.

You will need :-

  1. Chickpea (Kabuli Channa) - 1/2 tea Cup - soaked overnight or for 8 hours
  2. Onion - 1 medium
  3. Tomato - 1 medium
  4. Ginger - 1/2" piece (I love the flavour of ginger in any dish)
  5. Garlic - 3 Pods
  6. Green chilli - 1 No. (finely chopped)
  7. Curd - 1 tbsp (not sour)
  8. Red chilli powder - as per preference (i used less than 1/4 tsp)
  9. Turmeric Powder - little less than 1/4 tsp
  10. Oil / Butter / ghee - 2 tbsp
  11.  Bay leaf - 1/2
  12. Cinnamon - small piece (1/4")
  13. Cumin seeds - a pinch
  14. Honey - 1/4 tsp
  15. Dried Mango powder (amchur) - a pinch
  16. Garam Masala Powder - less than 1/4 tsp
  17. Chole Masala - 1/2 tsp
  18. Kasuri Methi - a pinch
  19. Coriander Leaves - 2 tsp (finely chopped)
  20. Water
  21. Salt to taste
Preparations :-

  • Pressure cook channa (chickpeas) adding salt, till done. remove and let it cool. 
  • Take half the quantity of cooked channa, mash it or grind in a blender adding water, keep aside.
  • Finely chop onions, tomatoes, green chilli and coriander leaves. Finely grate the ginger and the garlic pods.
  • Churn the curd and take 1 tbsp of curd, add it to the ground / mashed channa.
  • In a small plate put the required measure of Turmeric Powder, Red Chilli Powder and Chole Masala & keep it ready.

Procedure :-
  • Heat clarified butter / oil / butter in a wok. Add cumin seeds. When it starts crackling, add bay leaf and cinnamon stick.
  • Add finely chopped onions and fry till golden brown.
  • Add finely crushed / grated ginger garlic, finely chopped green chilli and fry till raw smell goes
  •  Add finely chopped tomato and cook till tomato turn mushy. Now add the masala powders which you have already measured and kept ready in a plate. In a slow flame cook till oil separates.
  •  Now add the Mashed / ground channa + curd mix.  Stir well, cook till oil separates again.
  • Now add the remaining boiled channa / chickpea, mix well and cook for few minutes by stirring in between.keep adding little water to the gravy if it becomes dry.
  • When the Chickpea is coated well with the spices, add some water, cover and cook in low flame for 15 minutes.
  • Add crushed kasuri methi, dried mango powder, garam masala, honey and coariander leaves. Mix well. 
  • Serve hot with chapathis


Note : Adding of kasuri methi is optional. Kasuri methi when added to such recipes gives it the restaurant touch.  I normally add little sugar to the oil before tempering and caramalise it. But adding of honey sounded healthy option.

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