Channa masala is a very tasty Punjabi side dish for roti varieties from North India. It’s severed mostly with the breakfast items. Makes a very tasty combo with roti’s, adding few raw finely chopped red onion enhances the taste.
|Channa / Chole / Chickpeas||1 cups|
|Ginger Garlic Paste||1 tbsp|
|Green Chili||2 nos|
|Red Chili Powder||1/2 tsp|
|Garam Masala||1/4 tsp|
|Channa Masala Powder||2tbsp|
|Lemon juice||1/2 tsp|
|Coriander Leaves||1/2 cup|
Soak Channa in water the day before or 6 hrs before cooking. Pressure cook the Channa for 2 whistles and 10 min in low flame. Drain the water from Channa and keep both. Chop Tomatoes, Onion , Green Chillies and coriander Leaves
In a nonstick pan heat oil. When hot add Cumin seeds,after the cumin seeds splutter,add chopped onion, salt and fry till golden brown. Add the Garam Masala,turmeric and Ginger garlic paste. Fry till the raw smell from Ginger Garlic paste leaves.
Add the Chopped tomatoes, green chili and cook till the tomatoes are soft and oil separates.Add Channa masala,Red Chili Powder and fry for 2 more min. Add the drained water from Channa and allow it to boil for 3 min. Add Channa, adjust the salt and cook for 3 min. Add Lemon juice and add coriander leaves at the end.
- Channa should not be over cooked to get better results.
(*)This goes good with Poori and Chapathi.