Thursday, 18 December 2008

Channa Masala (Punjabi Style)

Channa/ChickPeas has a high fiber content with rich source of Carbohydrates and Protein. Channa masala goes well with Batura/Poori/Chappathi/Dosa/Rice. Kabuli channa should be used for this recipe.There r many ways to make it but Punjabi style rocks!


Chick peas - 250 gms
Onion - 2 medium
Tomatoes - 3
Green Chillies - 4
Chopped fresh Coriander - 1/2 cup
Chilli powder - 1 tsp
Coriander powder - 2 tsps
Aum Chur(Dried mango) powder - 1 tsp
Pomegranate powder - 1 tsp
Jeera powder - 1tsp
Turmeric powder - 1/2 tsp
Cumin seeds - 2 tsps
Cinnamon - 2 pieces
Bay leaf - 1
Cloves - 3
Ginger - 10 gms
Garlic - 6 cloves
Oil -1 tbsp
Salt - 2 tsps

Pre - Requisites

* Soak Channa dhal overnight and pressure cook it with 2 cups of water for 2o mins
* Grind ginger & garlic and make a paste out of it
* Finely Chop onion,tomatoes and green chillies

Cooking Method

Heat 1 tbsp of oil in a pan and add cumin seeds,once it splutters add bay leaf, cinnamon and cloves to it.Fry chopped onion till it turns golden brown,now add chopped green chillies,tomatoes and ginger garlic paste and fry for 15 mins in a low flame.Finally add all the other ingredients and channa dhal along with the water used for boiling the same and keep stirring for 15 mins.Channa masala is ready to serve!

No comments: