Restaurant Style Channa Masala
I always try to add some kind of beans/legumes to our diet for at least twice a week. Because beans are very rich in protein and it is plant based. It is one of the healthiest way to add protein to your meal. At least soak the beans for a minimum of 6-8 hours so that the beans are easy to cook and it helps to increase phytates in the beans.
This recipe goes very well with bhatura, poori, roti or Jeera rice. I love eating it with toasted bread and butter, it is absolutely delicious.
Cooking Time : 30 minutes
Serving size : 2-3 People
Ingredients :
Chickpeas/Channa - 2 cups
Finely chopped onions - 1 cup
Finely chopped Tomatoes - 1/2 cup
Ginger Garlic Paste - 1 tsp
Green Chilly - 1 finely chopped
Turmeric Powder - 1/2 tsp
Chilly powder - 1 tsp
Kashmiri chilly powder - 1 tsp
Coriander powder - 1 and a half tsp
Garam Masala - 1/2 tsp
Cumin Powder - 1/2 tsp
Lemon Juice - 1 tsp
Salt as needed
Cilantro for Garnishing
Oil - 1 tbsp
Cinnamon Stick - 1 inch
Cumin Seeds/ Seeragam - 1 tsp
Steps :
1. Soak Channa for 8 hours.
2. Remove the soaked water. In a pressure cooker add Chickpeas and 2 cups of water(not the soaked water). Cook until 5-6 whistles. Keep the remaining water from the pressure cooker aside for later use.
3. In a pan, heat oil - add cinnamon and cumin seeds.
4. Add 1 cup of finely chopped onions, cook until it becomes translucent. Add salt and turmeric powder.
5. Add 1 tsp of ginger garlic paste and cook for a minute or two.
6. Add finely chopped green chillies.
7. Add 1/2 a cup of finely chopped tomatoes, cover and cook until it turns mushy.
8. Add 2 tsp of chilly powder, 1and a half tsp of coriander powder, 1/2 a tsp of garam masala and 1/2 a tsp of cumin powder. Mix everything well.
9. Add the boiled chickpeas, mash few chickpeas here and there. Then mix it with the masala. Add the boiled channa water.
10. Close the pressure cooker and cook for 1 or 2 whistle depending on how well the channa was boiled first.
11. Open the pressure cooker, if necessary you can keep few more whistles.
12. Add a tsp of lemon juice and garnish with cilantro. Keep it in low flame for 2 minutes.
Ready to Serve with puffy Poori or Bhatura!
This recipe goes very well with bhatura, poori, roti or Jeera rice. I love eating it with toasted bread and butter, it is absolutely delicious.
Cooking Time : 30 minutes
Serving size : 2-3 People
Ingredients :
Chickpeas/Channa - 2 cups
Finely chopped onions - 1 cup
Finely chopped Tomatoes - 1/2 cup
Ginger Garlic Paste - 1 tsp
Green Chilly - 1 finely chopped
Turmeric Powder - 1/2 tsp
Chilly powder - 1 tsp
Kashmiri chilly powder - 1 tsp
Coriander powder - 1 and a half tsp
Garam Masala - 1/2 tsp
Cumin Powder - 1/2 tsp
Lemon Juice - 1 tsp
Salt as needed
Cilantro for Garnishing
Oil - 1 tbsp
Cinnamon Stick - 1 inch
Cumin Seeds/ Seeragam - 1 tsp
Steps :
1. Soak Channa for 8 hours.
2. Remove the soaked water. In a pressure cooker add Chickpeas and 2 cups of water(not the soaked water). Cook until 5-6 whistles. Keep the remaining water from the pressure cooker aside for later use.
3. In a pan, heat oil - add cinnamon and cumin seeds.
4. Add 1 cup of finely chopped onions, cook until it becomes translucent. Add salt and turmeric powder.
5. Add 1 tsp of ginger garlic paste and cook for a minute or two.
6. Add finely chopped green chillies.
7. Add 1/2 a cup of finely chopped tomatoes, cover and cook until it turns mushy.
8. Add 2 tsp of chilly powder, 1and a half tsp of coriander powder, 1/2 a tsp of garam masala and 1/2 a tsp of cumin powder. Mix everything well.
9. Add the boiled chickpeas, mash few chickpeas here and there. Then mix it with the masala. Add the boiled channa water.
10. Close the pressure cooker and cook for 1 or 2 whistle depending on how well the channa was boiled first.
11. Open the pressure cooker, if necessary you can keep few more whistles.
12. Add a tsp of lemon juice and garnish with cilantro. Keep it in low flame for 2 minutes.
Ready to Serve with puffy Poori or Bhatura!
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