Channa/Garbanzo beans/Kabuli Channa/Konda kadalai/chick peas

Channa - 1 cup
Onion - 2 chopped fine
Tomato - 3 chopped fine
Chilli powder - 1 tbsp
Chole masala powder/
channa masala powder - 1 tbsp
Green chillies - 2 slit long
Kasuri methi - 1 Tbsp
Ginger - 1 inch grated
Salt as needed
Oil - 2 tbsp
Cumin seeds - 1 tsp
Chopped cilantro/coriander leaves - few

Wash and soak channa over night or for 6 - 8 hrs. Cook in a pressure cooker for 3 whistles.

In a frying pan heat oil and first add cumin seeds, wait for few seconds and add onions, fry till they turn golden brown. Next add grated ginger and green chillies. Saute for a minute and then add the tomatoes and cook till they are mashed and pulpy and water leaves out. Next add all the masala powders and mix once and then add the cooked channa. Add salt and kasuri methi.Mix well. Cook for 5 minutes.Garnish with chopped coriander leaves.

If needed can add a cup of water and cook till it reduces its volume...usually this gravy is little dry only...goes well with chapathi's and poori's.

Variation can mash some cooked channa and add some more water to get a thick gravy.

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