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

• PaneerButterMasala
• Malai Kofta
• Mushroom Gravy
• BlackChanna in peanut  gravy
• Rajma Gravy

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 .

 Note:

•  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 .