Channa Masala


White channa – 150 gms

Big sized Onion – 2 No.s

Mustard Oil – 50 ml

Ginger Garlic paste – 1 ½ teaspoon

Green Chilli – 3 No.s

Chilli powder – 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala – 1 teaspoon

Cumin powder – ½ teaspoon

Cumin seeds – ½ teaspoon

Carom Seeds (ajwain) – ½ teaspoon

Mustard seeds – ½ teaspoon

Curry leaves – 10 No.s

Coriander leaves – ¼ bunch

Tomato – 3 No.s

Salt – To taste

Method of Preparation

Step 1 – Soak the channa in water for 6 hours, then boil it with salt and keep it aside.

Step 2 – Take a fry pan and heat the mustard oil in it, then add mustard seed, ajwain, cumin seeds, curry leaves, chopped onion and sliced green chillies, then fry till it becomes in golden brown colour.

Step 3 – Add ginger garlic paste to it and fry till the raw smell goes out.

Step 4 – Add chilli powder to it, coriander powder and cumin powder, then mix it well and fry it.

Step 5 – Add finely chopped tomatoes and mix it well, again fry it well the mixture becomes thick and oil comes out of the tomato.

Step 6 – Keep 10 – 15 boiled channas aside.

Step 7 – Add the remaining boiled channas to the mixture and add 50 ml of water and salt, then mix it well.

Step 8 – Grind the 10 -15 boiled channas which kept aside with water and pour it to the mixture.

Step 9 – Stir the mixture, let the curry boil for 4 – 5 minutes then add garam masala and coriander leaves and mix it well.

Your Channa Masala is ready!

Tastes great with poori, chappati and naan.