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Monday, September 15, 2014

Channa Masala/SideDishForRoti

              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

Preparation time:5 min
cooking time:25-30 min

  • 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


  • 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 .

1 comment:

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