Channa Masala

Among the people I have known Channa Masala is the favourite including mine. I thought preparing though was the most difficult part unless I learnt to do it... Now I feel its one of the easy gravys I know when we have lots of guests at home! Will post the recp for your trial and error :-)

Ingredients :

Kabul kadle (channa) - 1.5 cups ( soaked over 8+hrs)
Oil or butter - 3-4 tbsp (oil) or 2 tbsp (butter)

Tomato - 2 big or 3 medium ( boil and puree with no water)

Onions - 2 big or 3 medium (boil and puree with no water)

Chopped onions - 1 cup seperate

Chopped garlic and ginger or paste - 1 spn each

Methi powder (Fenugreek powder) - 1/2 spn

Garam masala powder - 1.5 spns

Dhaniya (Coriander) powder - 1 spn

Red Chilly powder - 1 spn (or acc to taste)

Cumin powder (jeerige pudi) - 1/2 spn (optional)

Salt to taste

Coriander to Garnish

Method :

- Boil the soaked channa with little salt and drain the water completely & keep it aside.

- In a large pan heat butter or oil on medium, add onion-ginger-garlic and fry till golden brown

- To this add tomato-onion puree and stir well for 5 minutes ( puree can splatter once its in the hot pan - so reduce heat to low while adding them)

- Once it starts boiling , add all masalas(dhaniya-garam masala-redchilly powder-methi powder) and stir for another 5 minutes.

- Now add boiled channa to this, keep stirring and bring it to boil ( you can now add little water to adjust the consistency you need)

- Add salt and garnish with coriander.

Serves - 4-5

Tips : You can boil tomatoes and onions and puree them together.