Рецепт CHANNA MASALA - AN AWESOME SIDE DISH

by Aruna Manikandan

CHANA MASALA

This is a classic North Indian dish, that goes very well with Chapathi, Puri and Bathura.

I also make this as a filling in my bread and toast them in the sandwich toaster.

For this recipe you need

2 cups of chick peas (kabuli chana).

• 1 big sized onion
• 2 tomatoes
• 2 tsp. of ginger-garlic paste
• 1/2 tsp. of turmeric powder
• 1 tsp. of chilli powder
• 2 tsp. of garam masala powder
• salt to taste
• Coriander for garnishing
• For Seasoning
• Few nos. of cinnamon and cloves
• 2 cardamom
• 2 bay leaves
• 3 - 4 tsp. of oil
• Preparation
• Soak the chick peas in water overnight or for 6 hrs.
• Pressure cook the channa with a pinch of salt for 3 - 4 whistles. Drain the excess water and keep aside 1/2 cup of cooked channa. Grind them coarsely

Heat oil in a pan. Add all the seasoning ingredients.

Add chopped onions ,fry them until they turn soft.

Add the ginger- garlic paste, saute for few mins.

Then add the chopped tomatoes and fry it well.

Add the spice powder along with salt and stir them slowly on medium flame.

Now add the drained chick peas with a glass of water and bring it to boil.

At the final stage , add the grinded channa paste ,check for salt and mix it gently.Allow it cook for few more mins.

Finally garnish it with coriander leaves.

Chana Masala is ready to be served.............

Serve it with roti's and enjoy :)

NOTE:

Using grinded chana paste makes the gravy thick.

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