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Channa Masala
By : VIJAYALAKSHMI PETLURICategory : Curries, Curry leaves
Servings : 2
Time Taken : 30-45 mins
Rating :
Method
- Soak channa for 5 hours and cook. Or use canned channa, which can be used directly because they are already cooked.
- Grind coconut well. Take one saucepan and put some oil and heat.
- Then put chopped onions and fry them until golden brown.
- Put them aside. Again put some oil and heat it and fry the chopped tomatoes.
- Now mix the onions and tomatoes & put in a mixie separately.
- Now take big deep vessel and put the remaining oil and heat.
- Then put the onion paste and fry them. Then put turmeric, salt, chili powder, coconut, ginger-garlic paste.
- Allow to cook well. Take some cooked channa and make paste and add to onion gravy.
- Now pour some water for gravy is well cooking. Then add garam masala or channa masala powder.
- Now gravy is ready. Now put the remaining channa. Put the flame in low. Cook them about 8-10 min.
- Add little kasuri methi for good taste.
- Garnish with chopped cilantro. Now channa masala is ready to eat.
- Good with puri, chapathi and biriyani.
Ingredients:
250 g - channa or 2 to 3 - channa cans
1/2 - coconut
2 tbsp - ginger garlic paste
3 - tomato
2 - onions big
red chili powder as needed
4 to 6 - curry leaves
30 g - oil
1 - cilantro
1 tsp - garam masala or channa masala powder
a pinch - turmeric
salt to taste
250 g - channa or 2 to 3 - channa cans
1/2 - coconut
2 tbsp - ginger garlic paste
3 - tomato
2 - onions big
red chili powder as needed
4 to 6 - curry leaves
30 g - oil
1 - cilantro
1 tsp - garam masala or channa masala powder
a pinch - turmeric
salt to taste
RECIPES BY VIJAYALAKSHMI PETLURI
