Friday, 11 October 2013

Kabuli Channa Masala

Kabuli Channa Masala

I am great fan of Channa Masala. It goes great with everything, Rice or Roti or Poori. I have tried cooking it in different ways and this way that I am sharing gives the amazing flavor in the channa as well as the curry.


Kabuli Channa - 1 Cup (Washed and Soaked for 12 hours or overnight)
Kasoori Methi or Dried Fenugreek Leaves - A pinch (Optional)
Coriander Leaves - For Garnishing
Yogurt - 1/2 Tablespoon (Optional)
Oil and Salt

To Grind into a paste:
Onion - 1  (Roughly chopped)
Tomato - 1 (Roughly chopped)
Green Chilly - 1 (Roughly Chopped)
Chilly Powder - 1 Teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 1/2 Teaspoon
Kitchen King - 1/2 teaspoon
Turmeric Powder - 1/4 Teaspoon
Amchur Powder or Chat Masala - 1/2 Teaspoon
Ginger - 1 Inch
Garlic - 8 -1 0 pods


Take all the Ingredients under 'To grind into a paste' in a mixer jar and grind into a smooth paste. Add little water if necessary.

Heat a Prssure cooker with a tablespoon of oil. Once the oil is warm add the Paste to it and saute. Cover it with a lid and cook for 8-10 minutes, stirring it in a interval of 1 minute.

Drain the water from the soaked channa and add the drained Channa to the Cooker. Saute for 3-4 Minutes. Add 1/4th of the salt required for this recipe and saute. Now add the drained water into the cooker. Cover the Pressure cooker and put the whistle on.

Cook it on medium flame for 6-7 whistles. Switch off the stove and allow the Pressure to go off naturally. Once the Pressure is released, open the lid of the cooker and switch the stove on.

Once the mixture starts boiling add the salt, crush the Kasoori Methi between your palms and add it to the channa. Switch off the flame and add the Yogurt and stir it well. Add the Coriander Leaves.

Ready to be served with Rice or Roti. 


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