Tuesday, December 16, 2008

Channa masala / Chickpea spicy gravy

Channa Masala / Chickpea gravy is a traditional north indian recipe. Its a spicy dish so goes well with neutrals (chappathi, rice, naan...). Early i was afraid of making this dish, somehow it got registered in my mind that its very difficult. From my sister i got this simple recipe and frequently preparing it now a days. Thanks to my sister.


- to saute
1. Cooking oil - 2tbs
2. Bay leaves - 2 nos
3. Cinnamon sticks - 2 nos
4. Saunf - 1/2 tbs
5. Cumin seeds /Jeera - 1/2 tbs
6. Aldi / turmeric powder - 1 pinch
7. Mustard seeds + urad daal (white lentil) - 1 tbs
8. Curry leaves - 3 nos

- to cook
1. Channa daal / Chickpea - 250 grams (soaked overnight or atleast 3 hours)
2. Brown onion - 1 (finely chopped)
3. Tomato - 1 (finely chopped)
4. Ginger garlic paste - 1 tbs
5. Cilantro - 1 handful (finely chopped)
6. Besan flour / Gram flour - 1 tbs
7. Garam masala - 2 tbs
8. Salt to taste
9. Lemon - 1/2


1. Wash the soaked channa / chickpea and cook in pressure cooker (with water level upto channa is immersed) for 4 whistles and keep it aside.
2. Heat 2 tbs of cooking oil in a pan and add mustard seeds + urad daal, Cumin seeds, saunf, bay leave, cinnamon sticks one by one. Once it started splattering add curry leaves. Immediately add the chopped onion and cook until it is transparent. Followed by onion add the tomatos and cook it until it gets smashed. Then add the ginger garlic paste and cook until the fresh aroma goes off.
3. Open the pressure cooker and add the above paste to the cooked channa. Add garam masala, cilantro and salt. Dissolve the besan flour in 3/4 cup of water and add it to channa. Sqeeze lemon juice over it and mix everything once. Cook the channa once again in the same pressure cooker for 4 whistles.
Serve hot with chappathi.

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