Channa Masala

Our Web Site Sudha's Cook Book All Recipes

Ingredients:

2 Cups Pressure-cooked channa or 1can garbanzo beans
1 Small onion
2 tomatoes
1 tea spoon coriander leaves
2 Green chilies
1 tea spoon cumin seeds (jeera)
1 tea spoon ginger-garlic paste
Salt to taste
1 tea spoon red chili powder
½ tea spoon sugar
2 tea spoons dhania- jeera powder
½ tea spoon turmeric powder
1 tea spoon garam masala
2 tea spoons "MDH Channa masala" powder for good smell
1 tea spoon cinnamon powder
1 tab spoon lemon juice
1 1/2 tab spoon oil

Procedure:

Cut the onion into small pieces. Split green chillies vertically.
Take half the amount of onion pieces fry them on a pan without oil until turned to brown color.
Now grind the fried onions, one-teaspoon coriander leaves and half tomato to become a paste.
Heat the oil in the thick-bottomed pan. Add jeera . Add the onions, tomatoes and ginger garlic paste. Sauté them little while. Lower the flame.
Add all the masalas except cinnamon powder, the grinded paste and mix well.
When oil is coming out add cooked channa and 1 cup water. Mix well.
Let the water boil first. Cover it and cook with low flame 20 minutes or until well blended. Then add lemon juice to the curry.
Take half the amount of onion pieces fry them on a pan without oil until turned into brown color.
Before serving the curry, heat small amount of ghee in a small pan. Add green chilies and cinnamon powder. Add it to the curry.
Serve hot with raw onion pieces and lemon pieces.
Tastes good with purees and chapaties.