Channa Masala Recipe | Channa Masala Without Coconut

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.

Recipe after the jump...

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 in water for 8 hrs and pressure cook adding enough water and salt

It should be cooked till it becomes soft. It can be easy pressed. Keep aside.

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

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

add green chilli.

When a nice aroma comes out, add the chilli powder, coriander powder, garam masala, channa masala, turmeric

Sauté for 15 to 30 seconds

Add the ground paste and sauté for a min.

Since we have added salt to channa while cooking, check and add enough salt

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.

The gravy will become very thick by this time

Garnish with coriander leaves

Serve with Chapati or Poori!