Thursday, September 21, 2006
Channa or chickpeas is a common pulse used in gravy items prepared in India. Its powdered form (Besan flour or gram flour or Chickpea flour) is used as a batter for frying , also in other recipes such as Kheer, Dosa, etc... . Though it is not a recommended thing for people who have gastric troubles, it still is a favorite item in Indian dishes. In southern part of India (especially Kerala), people prepare channa masala (kadala curry), along with a speciality dish called Puttu. I will include the recipe for Puttu another time. Here, Iam including an easy to make channa masala.
Channa or chickpeas: 1 glass
Tomato: 2 nos
Onion: 2 nos
Tomato sauce (optional): 2 tablespoons
Ginger: 1/4 cup
Garlic: 4 segements
Grated coconut (optional): 1/2 cup
1. Coriander powder: 2 teaspoons
2. Crushed pepper: 1/2 teaspoon
3. Red chilli flakes or chilli powder: 1 teaspoon
4. Cinnamon powder: 1/2 teaspoon
For the tadka:
1. Cumin seeds: 1 teaspoon
2. Fenugreek seeds (green jeera): 1 teaspoon
2. Slitted green chilli: 2 or 3 nos
3. Mustard seeds (optional): 1 teaspoon
4. Curry leaves : a few
5. Coriander leaves: for garnishing
1. Wash and soak the channa overnight (12 hours). Cook the channa in pressure
cooker, for 3 whistles.
2. Cut the tomatoes, and onions into very small pieces.
3. Grate ginger and crush the garlic. It helps the curry to absorb the flavor of ginger
and garlic if they are crushed and mashed.
4. In a kadai, heat 3 tablespoons of oil. Add mustard seeds, cumin seeds, fenugreek
seeds and saute them until they splutter properly. Then add the slitted green chilli,
curry leaves garlic and ginger. Saute them until their raw taste is gone, say for 20
seconds. Add chopped onions and saute until onions turn light brown. Then add
the tomatoes and again saute until it forms a paste with onion and tomato. Add the
masala powders one by one, make sure that you stir the mixture uniformly, each
time you add a masala powder.
5. Add tomato sauce and stir uniformly. Then add a little salt and again stir. Towards
the end add the channa and stir. Pour some of the water in which you cooked the
channa, into the kadai to cover the channa. Add more water if you need more
gravy. Accordingly add salt. Garnish with chopped coriander leaves and grated coconut and mix it. Serve with roti,
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