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Channa Masala - South Indian Style


Today's recipe is a South Indian version of channa masala goes very well with pooris and roti.This is a coconut version with the flavorful garam masala.
The recipe I noted from my mom's recipe collection book and make it for parties and potluck to accompany pooris.Here goes the recipe............



Basic Information

 Soaking time 6-8 hrs
Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 4(generously)

Ingredients


IngredientQuantity
Chickpeas/channa/kondakadalai11/4 cups
Onion/ vengayam(finely chopped)2 (medium size)
Tomato(chopped)1(medium size)
Tomato(pureed)2(medium size)
Green chilly/pachamilagai3 
Ginger&garlic paste1 tbs
Red chilly powder/milagai podi1 tsp
Turmeric powder/manjal podi1/4 tsp
Coriander powder/dhaniya podi2 tsp
Garam masala powder1/4 tsp
Coriander leaves/kothamalli1 tbs(chopped)
Lemon juice1 tsp(optional)
Salt11/2 tsp
Oil2 tbs

 Grind to a fine paste
IngredientQuantity
Coconut(grated)5 tbs
Cashews/mundiri3
Fennel seeds/sombu1 tsp
Poppy seeds/kasakasaa1/2 tsp

 For the seasoning

IngredientQuantity
Cloves/lavangam3-4
Cinnamon/pattai1 inch piece
Cardamom/ellakai1
Bay leaves1
Star anise1


Method


  • Soak the chickpeas for 6-8 hours and cook it in a pressure cook along with a pinch of salt and water for 2- 3 whistles.Grind the given ingredients to a fine paste with little water and keep it aside.
  • Heat the pan with the oil,do the tempering with the whole garam masala.Add the onion and green chilly,saute till transparent.Add the ginger&garlic paste an fry it till the raw smell goes off.Once the ginger &garlic paste add in the tomato and cook it till mushy with a pinch of salt.Now add the pureed tomato and cook it for couple of minutes.Add in all the spice powders except the garam masala powder and give it a mix.

  • Add around 11/2 cups of water and let it boil till the raw smell disappears.Now add the ground coconut paste and around 1/2 cup of water,let it boil for another 5 minutes.At this stage add the cooked chickpeas and let continue boiling for another 2-3 minutes or till it gets thick.

  • Finally sprinkle the coriander leaves and garam masala powder,put off the flame.Add the lemon juice and mix it well.

  • Channa masala is ready.Serve it with poori or pulao.


 Enjoy...............................................
This recipe is off to  Cook Book Challenge #9 June week 3.






Sumber http://www.naliniscooking.com

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