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