Channa Masala

This is a flavourful channa masala recipe made with white channa and it tastes amazing. This white channa is also known as Chickpea or Bengal Gram. This is a nice tea time snack. They are flavoured with spices such as cumin, pepper, chillies. You can serve this warm or at room temperature but it tastes best when warm. Channa is sodium and cholesterol free and are a good source of carbohydrate. They are also rich in folates and are food sources of dietary fiber, protein, copper, iron and phosphorus. Dried channa can be stored in an airtight container in a cool and dry place. It lasts up to twelve months. Do not combine different types of channa when cooking as they require different cooking times due to varying stages of dryness.

 

Preparation Time :10 minutes

Cooking Time :30minutes +20minutes

 

Ingredients: 

• Channa -1/4kg
• Onion -2
• Tomato -1
• Chilli powder/Milagai podi -1tblsp or as needed
• Cumin powder/Seeraga podi -1tsp
• Fennel seed powder/Sombu powder/Perunjeeraga podi -2tsp
• Coriander powder/Kothamalli podi -1tsp
• Turmeric powder/Manjal podi -1/2tsp
• Coriander leaves -a handful
• Salt -1tblsp or as needed
• Oil -1tblsp or as needed

Preparation:

• Soak channa with water overnight or for at least 6hours
• Chop onion and tomato into small pieces
• Keep some chopped onion aside and chop some coriander leaves for garnishing

Procedure:

• Soak channa with water overnight or for at least 6hours. Drain the water and pressure cook in a cooker for 3whistles in high flame and in low flame for 15minutes or more till channa gets cooked softly
• Wait till the pressure goes by itself and open the cooker
• Drain the water and keep channa aside
• Pour oil in a pan
• Add onions and fry till it becomes golden brown in color
• Then add tomato and fry till it becomes soft and the raw smell goes away
• Then add chilli powder, coriander powder, turmeric powder, cumin powder, fennel seeds powder and salt and mix well and fry till the raw smell goes away
• Then add boiled channa and mix well
• Switch off the flame and garnish with raw onions and coriander leaves
• Channa Masala is now ready!!!

Step by Step Procedure:

Soak channa with water overnight or for at least 6hours

Drain the water and pressure cook in a cooker for 3whistles in high flame and in low flame for 15minutes or more till channa gets cooked softly

Pour oil in a pan. Add onions and fry till it becomes golden brown in color

Then add tomato and fry till it becomes soft and the raw smell goes away. Then add chilli powder, coriander powder, turmeric powder, cumin powder, fennel seeds powder and salt and mix well and fry till the raw smell goes away

Then add boiled channa and mix well

Switch off the flame and garnish with raw onions and coriander leaves. Channa chat is now ready!!!

Note:

• Do not add salt while boiling channa as it wont gets boiled properly
• The prepared channa should be placed in a covered container in the refrigerator and can be heated again to retain their freshness. It can be kept for up to four days