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
| Ingredient | Quantity |
|---|---|
| Chickpeas/channa/kondakadalai | 11/4 cups |
| Onion/ vengayam(finely chopped) | 2 (medium size) |
| Tomato(chopped) | 1(medium size) |
| Tomato(pureed) | 2(medium size) |
| Green chilly/pachamilagai | 3 |
| Ginger&garlic paste | 1 tbs |
| Red chilly powder/milagai podi | 1 tsp |
| Turmeric powder/manjal podi | 1/4 tsp |
| Coriander powder/dhaniya podi | 2 tsp |
| Garam masala powder | 1/4 tsp |
| Coriander leaves/kothamalli | 1 tbs(chopped) |
| Lemon juice | 1 tsp(optional) |
| Salt | 11/2 tsp |
| Oil | 2 tbs |
Grind to a fine paste
| Ingredient | Quantity |
|---|---|
| Coconut(grated) | 5 tbs |
| Cashews/mundiri | 3 |
| Fennel seeds/sombu | 1 tsp |
| Poppy seeds/kasakasaa | 1/2 tsp |
For the seasoning
| Ingredient | Quantity |
|---|---|
| Cloves/lavangam | 3-4 |
| Cinnamon/pattai | 1 inch piece |
| Cardamom/ellakai | 1 |
| Bay leaves | 1 |
| Star anise | 1 |
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.
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