Monday, 26 May 2014


                                                             CHANNA MASALA
Channa                 :    1 cup
Salt                       :    to taste
Water                   :    1 1/2 cups
Green chillies         :     2 Slit lengthwise
Red chilli powder   :      1 tsp.
Garam Masala       :     1/4 tsp.
Bay leaf                 :      1 No.

Grind to paste:
Tomatoes          :       2 Nos.
Ginger               :        1"
Garlic                :      5 Nos.
Onion                :      1 No.
Coriander seeds:       1 1/2 table spoon
Kashmiri chilli :        2 Nos.
Now grind the paste. Don,t add water.

Soak  channa in water overnight and next day drain that water and add 1 1/2 cups of water and pressure cook adding a little salt.


Now in a pan add oil and heat it.  Then add the  bay leaf and the grinded mixture and saute well.  Now add green chillie, turmeric powder,  red chilli powder garam masala and salt to taste. You have already added salt while cooking channa so remind of it and add. 


When oil starts oozing out of the gravy add the cooked channa and add the garam masala and cook for 3 minutes.  When gravy blends well with the channa siwtch off the flame.  Transfer to a serving bowl and garnish with chopped coriander leaves.

Serve hot with poori or chapattis.


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