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5 from 1 vote

Channa Masala

Tangy and spicy gravy made of chickpeas which can be paired with chapathi as well as rice
Prep Time15 mins
Cook Time25 mins
Soaking time8 hrs
Course: Side Dish
Cuisine: Indian
Author: Abinaya Nagarajan

Ingredients

  • 1 cup chickpeas
  • 2 onions chopped
  • 1 tsp oil
  • 1 bay leaf
  • 1 potato
  • 2 tomatoes
  • 1 green chillies
  • 1/4 cup corainder / mint can use either or both
  • 2 tbsp corainder powder
  • 1 tbsp chilli powder
  • 1 tbsp garam masala
  • 1/4 tsp turmeric powder
  • 1/2 tsp kasturi methi
  • 1/2 tbsp lemon juice

Instructions
 

  • Soak 1 cup channa (chickpeas) overnight.
  • Pressure cook channa and potato in cooker adding little salt until soft. I cooked it for 4 whistles
  • In a pan add 1 tsp oil, and bay leaf. Next add 2 onions and fry till light brown
  • Next add 1 mashed potato and mix well.
  • Grind 2 tomatoes, 1 green chillies, ginger and 1/4 cup corainder leaves/mint.
  • Add this mixture and the masala powders ( 2 tbsp corainder, 1 tbsp red chilli, 1 tbsp garam, 1/4 tsp turmeric). Mix till it leaves oil.
  • Add the boiled channa. mix well
  • Add water (you can also add the water in which we boiled channa) according to the consistency required
  • Boil the channa for 10 minutes in low flame or pressure cook for 1 whistle. Garnish with kasturi methi and 1/2 tsp lemon juice. It is done!

Notes

  1. You can skip adding potato as well but adding potato enhances the taste.