This is such a protein packed side dish .We love it a lot along with our chapathi/roti .Adding of kasuri methi gives a nice hotel/restaurant style finish to this side dish .Cook the Channa perfect to relish this curry much .
Before going to the recipe
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Some other gravies for roti/chapathi
Before going to the recipe
If you like my recipes, join MyKitchenodyssey "facebook,pinterest,networkedblogs,mytaste.in,Google"
Some other gravies for roti/chapathi
Preparation time:5 min
cooking time:25-30 min
serves:2
Ingredients:
- 1/2 cup Channa(soaked for 6-8 hours and pressure cooked until soft)
- salt as required
Saute and grind:
- 1 tsp oil
- 1 large onion
- 1 tomato
- 1 garlic pod
- 1 inch ginger
- 1/4 tsp chili powder
- 1/4 tsp cumin powder
- few methi leaves/kasuri methi
- Turmeric powder
To temper:
- 1/2 tsp jeera
- 1 tsp oil
Method:
- Pressure Cook Channa for 4-5 whistles.
- Chop onion,garlic,tomato,ginger in to large pieces
- Add oil to saute pan and add ginger garlic and saute for sometime.
- Add onion and saute it until translucent
- Add tomato and saute it until its cooked through
- Add chili,cumin,turmeric powder and saute it well (don't burn them)
- Add dried fenugreek leaves/kasuri methi and garam masala
- Cool it and grind to smooth paste.
- Add oil to the saute pan and add jeera to it.
- Let the oil gets aroma of jeera , add ground paste and add additonal water if required .
- Boil the gravy for 5 min (let the raw smell of masalas and onion and tomatoes go ).
- Add the cooked Channa in the gravy for 5 min or until all of them come together.
- Your Channa masala is ready to be served .
- Serve it with roti /chapathi .
- Don't burn the masalas added while sauteing .
- You can add the ginger and garlic after you saute onion .
- Instead of ginger garlic you can add ginger garlic paste.
- Cook the channa very well to enjoy the curry .
delicious...
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