Channa masala is yet another classic accompaniment for Puri/ Roti. It is simple and delicious. Though many prefer potato curry for puri, I prefer channa masala. Mainly because of the protein content in chana/ Chickpeas. Unlike many other lentils, white chana is easier to digest. It also has many health benefits. Esp, if you add a little ginger to any of the lentils, like this one here, you can master gastronomy!
Prep Time 8 hours (for soaking the chana)
Cook Time 15 mins
Kabuli chana or White chana or chickpeas 1 cup (1 cup = 200 ml)
Turmeric powder 1 tsp
Onion 3 medium sized chopped as chunks
Chopped tomato 1 medium sized
Garlic pods 3 nos.
Ginger 1 inch piece
Green Chilies 3 nos.
Oil 2 tbsp
Bay leaf 1 no.
Jeera 2 tsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Chana masala 1 1/2 tsp
Amchur/ Dry mango powder 1 tsp
- Soak the kabuli chana overnite and then cook in cooker for 2 to 3 whistles with little turmeric in it.
- Grind to smooth paste the following – onions, garlic pods, ginger, green chilies and some coriander leaves.
- Take a kadai, heat oil, add a bay leaf and jeera. When it turns brown add in the paste, saute till the mixture turns brown in colour.
- Then add turmeric powder, Red chilli powder, coriander powder, garam masala powder, chana masala powder and amchur powder. Saute well by adding required salt
- And add the chopped tomato. Let it cook for sometime. Then add the cooked chana. Add required water and salt.
- Let it cook for 5 mins. Finally garnish with finely chopped coriander leaves.
Serve hot with Puri or Roti