Channa masala is a side dish for chapatis and pooris.
Made of golden brown chickpeas, this curry is made up of freshly grounded Indian style masala. Smeared with a generous amount of butter on top of the curry makes for the melting moments.
- Channa dal: 2 cups
- Cinnamon stick: 1/4 stick
- Fennel seeds: 1/4 tea spoon
- 2 tbsp oil or as needed
- 1 heaped cup thinly sliced onions
- 1 tsp ginger garlic paste
- ½ cup chopped tomatoes
- 1 cup chopped onions
- 2 Kashmiri red chilies (to enhance the color)
- 1 ¼ tsp garam masala
- 4 cloves
- ½ tsp chili powder
- ⅛ tsp turmeric
- Salt as needed
- ¼ tsp kasuri methi (dried fenugreek leaves – optional)
- 2 generous pinch of amchur (dried mango powder)
- butter (optional)
- Finely chopped coriander leaves (to garnish)
- Wash chickpeas thoroughly and soak for 6 to 8 hours or overnight.
- Pressure cook the soaked chickpeas along with 5 cups water and a pinch of soda for about 5 whistles.
- In a wide bottom tawa, add 2 tablespoons of oil. When the oil heats, add 1 table spoon of jeera. When it splutters add the chopped onions.
- Saute onions until golden brown.
- Add ginger garlic paste and sauté until the raw smell leaves.
- Now add chopped tomatoes and sprinkle salt. Make sure tomatoes turn soft and mushy.
- Now add chili powder and turmeric powder. Blend once cooled to a smooth paste.
- Add cinnamon, cloves and fennel seeds- and leave it for about a minute.
- Allow it to cool.
- Once cooled, blend it into a smooth paste.
- In the same kadai, add another 2 table spoons of oil.
- Add the blended masala and sauté till the raw smell leaves.
- Now add the cooked chickpeas.
- Stir well and leave it for about 5 minutes for the chickpeas to absorb the taste of the masala.
- Garnish with a small chunk of butter and fresh coriander leaves.
- Serve with poori or chapatti.