Easy Channa masala (Kondakadalai kuruma ) - Preparation time 20 mins for soaked and boiled channa
My mom used to prepare channa masala for puri. It is a very long process because she used the proper method of grinding tomato paste, onion paste, ginger garlic paste, etc it will be really delicious and we all used to take some extra puri's if she prepare's this side dish. I want to prepare the dish for puri's but i don't want the long process so i used to prepare in my way (with minimum or no grinding process). I also don't use the readily available channa masala powder because i don't know what ingredients or spice's they use to prepare it.
After few research and analysis from internet i thought of adding the spice which we like at the same time i have to get the flavor and taste of the channa masala. For example i don't like the cardamom flavor in kuruma or rice so i don't add that spice. This is the advantage when we prepare the masala in our home another important thing is we have to refrigerate the masala because i don't know what will be the shelf live of the masala. We can prepare this easily when it is required provide the spices are available in our home. Refer channa masala powder
Ingredients:-
Kabuli Channa (Vellai kondakadalai) - 1 cup (soaked overnight and pressure cooked with required water for 4 to 5 whistle)
Onion - 1 ( chopped finely to small cubes)
Tomato - 2 chopped finely to small cubes
Green chili - 1
Turmeric powder - 1/4 tsp
Salt - to taste
Fresh coriander leaves - 2 tbsp
Ginger - 1 inch (chopped to fine strips or crushed)
Garlic - 4 ( chopped finely)
Bay leaf - 1 (split to small pieces)
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp (roasted and powdered)
Cloves - 2
Channa masala - 1/2 tsp
Sesame oil - 3 tbsp
Preparation method:-
In a pressure pan (or some heavy bottomed pan) add oil, bay leaf and roast. Add finely chopped ginger, garlic, sortae for few mins. Nice aroma will come.
Add chopped onion, green chili,little and fry till the onion is slightly cooked. Now add turmeric powder,coriander and cumin powder.
Fry for few seconds and add chopped tomato and sortae till the tomato is cooked.
Now goes in the softly cooked channa dhal,1 tbsp of coriander leaves, channa masala andmix well.
Add extra water in the boiled channa and pressure cook for one whistle. Switch of the flame.
The juice of the gravy will get into the boiled channa. This will be very tasty. If you want cook till the gravy is thick and oil separates.
Garnish with chopped fresh coriander leaves. Serve this with hot chapathi or puri.
My mom used to prepare channa masala for puri. It is a very long process because she used the proper method of grinding tomato paste, onion paste, ginger garlic paste, etc it will be really delicious and we all used to take some extra puri's if she prepare's this side dish. I want to prepare the dish for puri's but i don't want the long process so i used to prepare in my way (with minimum or no grinding process). I also don't use the readily available channa masala powder because i don't know what ingredients or spice's they use to prepare it.
After few research and analysis from internet i thought of adding the spice which we like at the same time i have to get the flavor and taste of the channa masala. For example i don't like the cardamom flavor in kuruma or rice so i don't add that spice. This is the advantage when we prepare the masala in our home another important thing is we have to refrigerate the masala because i don't know what will be the shelf live of the masala. We can prepare this easily when it is required provide the spices are available in our home. Refer channa masala powder
Ingredients:-
Kabuli Channa (Vellai kondakadalai) - 1 cup (soaked overnight and pressure cooked with required water for 4 to 5 whistle)
Onion - 1 ( chopped finely to small cubes)
Tomato - 2 chopped finely to small cubes
Green chili - 1
Turmeric powder - 1/4 tsp
Salt - to taste
Fresh coriander leaves - 2 tbsp
Ginger - 1 inch (chopped to fine strips or crushed)
Garlic - 4 ( chopped finely)
Bay leaf - 1 (split to small pieces)
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp (roasted and powdered)
Cloves - 2
Channa masala - 1/2 tsp
Sesame oil - 3 tbsp
Preparation method:-
In a pressure pan (or some heavy bottomed pan) add oil, bay leaf and roast. Add finely chopped ginger, garlic, sortae for few mins. Nice aroma will come.
Add chopped onion, green chili,little and fry till the onion is slightly cooked. Now add turmeric powder,coriander and cumin powder.
Fry for few seconds and add chopped tomato and sortae till the tomato is cooked.
Now goes in the softly cooked channa dhal,1 tbsp of coriander leaves, channa masala andmix well.
Add extra water in the boiled channa and pressure cook for one whistle. Switch of the flame.
The juice of the gravy will get into the boiled channa. This will be very tasty. If you want cook till the gravy is thick and oil separates.
Garnish with chopped fresh coriander leaves. Serve this with hot chapathi or puri.
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