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Channa Masala Recipe | Channa Masala Without Coconut

Channa Masala Recipe
Channa Masala is a very popular side dish for chapati. It is a staple food in Indian houses. It can be made with many variations like with coconut, without coconut, with onion paste, with ground channa, north indian style, south indian style etc. Today I am sharing the channa masala with onion tomato base.

Easy Channa Masala Recipe
Recipe after the jump...
Channa Masala Without Coconut

Channa Masala

Recipe Cuisine: Indian | Recipe Category: Side dish
Soaking Time: 8 hrs | Cooking Time: 30 mins | Serves: 4

Ingredients:

Channa - 1 cup
Green chilli - 1, slit
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric - 1/4 tsp
Channa masala - 1 tsp
Coriander leaves - to garnish
Salt - to taste
Water 
Oil - 2 tblspn

Spices:

Cinnamon - 1 inch piece
Cumin - 1/2 tsp
Cloves - 3
Cardamom - 2
Mace - 1, optional
Bay leaf - 1
Oil - 2 tblspn


To sauté and grind:

Fennel seeds - 1 tsp
Onion - 2
Tomato - 2
Ginger garlic paste - 1 tsp

Method:

Soak channa in water for 8 hrs and cook till it becomes soft. Keep aside.

Heat oil in a pan, add fennel seeds. Once it starts to crackle, add sliced onion and sauté till it becomes soft.

Add in chopped tomato. Once it turns mushy, add in ginger garlic paste. Sauté till the raw smell is gone. Cool it and grind them into a smooth paste.

Heat oil in the same pan, add in the spices mentioned above and green chilli. When a nice aroma comes out, add the chilli powder, coriander powder, garam masala, channa masala, turmeric, salt.

Sauté for 15 to 30 seconds and add the ground paste and sauté for a min.

Add in the cooked channa and mix well. Add enough water and cook on medium flame for 10 to 15 mins or till oil separates.

Garnish with coriander leaves.

Serve with chapati, puri.

Note:
  • Channa masala powder is a mixture of all spices and amchur powder. So I skipped lemon. If you are not using channa masala powder, you can squeeze little lemon juice into this.

Pictorial:
soak channa
Soak channa in water for 8 hrs and pressure cook adding enough water and salt
pressure cook till soft
It should be cooked till it becomes soft. It can be easy pressed. Keep aside.
cracke fennel seeds
Heat oil in a pan, add fennel seeds. Once it starts to crackle, add sliced onion and sauté till it becomes soft.
saute onion
Heat oil in a pan, add fennel seeds. Once it starts to crackle, add sliced onion and sauté till it becomes soft.
saute tomato
Add in chopped tomato.
ginger garlic paste added
Once it turns mushy, add in ginger garlic paste. Sauté till the raw smell is gone.
cool and grind
Cool it and grind them into a smooth paste.
spices
Heat oil in the same pan, add in the spices mentioned above
chopped green chili
add green chilli.
spice powders
When a nice aroma comes out, add the chilli powder, coriander powder, garam masala, channa masala, turmeric
saute
Sauté for 15 to 30 seconds
ground paste added
Add the ground paste and sauté for a min.
salt added
Since we have added salt to channa while cooking, check and add enough salt
cooked channa
Add in the cooked channa
mix well
and mix well.
add water
Add enough water and cook on medium flame for 10 to 15 mins or till oil separates.
thickens
The gravy will become very thick by this time
garnish
Garnish with coriander leaves
Channa Masala
Serve with Chapati or Poori!

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