0 CHANNA MASALA

Channa/chick peas/garbanzo Beans/ Konda kadalai

Channa - 1 cup ( soak overnight and cook for 3 whistles or till soft )
Onion - 1 big
Tomato - 2 medium
Ginger garlic paste - 1 tbsp
Cilantro - few sprigs
Pudina - few(optional)
Coconut- 4 - 5 tbsp( optional)
Chilli powder - 1 tbsp
Channa masala powder - 1 tbsp
Jeera/cumin seeds - 1/2 tsp
Cardamom - 2
Onion - 2 tbsp chopped fine
Salt as needed
Oil - 2 tbsp

Variation: Can add some cooked channa when you are grinding for additional thickness and taste...will turn out very good.


In a pan fry heat a tbsp of oil and add onions and when they are transparent add tomatoes and fry until they are cooked and soft. Add cilantro and or pudina( add only if you like the flavor of pudina or omit).Just fry for a minute or 2. Cool and make a paste with or without coconut as needed( but not necessary to add).

In a kadai/frying pan heat 1 - 2 tbsp of oil and add jeera, cardamom. Add few chopped onions and fry till transculent, next add Ginger garlic paste and saute for minute and then add the masala powders.... mix once... and add the ground paste and cook for 5 minutes next also add the cooked channa and salt and cook together for another 5 minutes and remove. Garnish with some chopped cilantro leaves.Serve with any type of chapathis/poori/parathas/parottas.


Variation can add some kasuri methi and cook together till raw smell leaves .