Thursday, July 3, 2008

Channa masala

Chickpeas - 500gms( Soaked overnight and pressure cooked with salt)
Onion - 2 + 1 (2 roughly chopped for grinding and 1 finely chopped)
Tomato - 2 + 1 ( " )
Ginger and garlic - 2tbsp(chopped)
Poppy seeds - 2 tbsp
Dates(karjoor) - 2(seeded and soaked in little water)
channa masala powder - 2 tbsp
Red chilli powder - 1/2 tsp
Amchur powder - 1/4 tsp
Garam masala powder - 1 tsp
Tamarind juice - 2 tsp
Coriander leaves - To garnish
Butter - 2tbsp
Salt to taste


In a pan,take half of the butter and fry the roughly chopped onion with a pinch of salt till slightly transparent.

Add ginger-garlic paste and fry till the raw smell disappears. Then add the chopped tomatoes and fry till the tomatoes turn soft. Take the pan off the flame and let cool.

Now grind the onion-tomato mixture along with Poppy seeds, Soaked dates and 1/2 cup of the cooked channa.

In the same pan, take another half of the butter and fry finely chopped onion with green chilli. Once the onion is done,add the chopped tomato. Cook for some time.
You can now add the grinded mixture along with the masala powders. Add salt and tamarind juice.

Add the remaining cooked channa and little water to get the required consistency and bring it to boil.

Garnish your channa masala with coriander leaves and onion rings.

Serve hot with Batura.


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