This Channa Masala recipe is very easy to make and Channa Masala gravy is an ideal side dish for chapathi. For this gravy we need to soak the konda kadalai (chick peas) for 8 hours or overnight. This soaking helps the chickpeas to cook easily. This channa masala can also be served with chapathi, poori, roti, Bhatura and parotta etc., In order to thicken the gravy I smashed some of the chickpeas at last. I served it with Bhatura.
Serves : 4-5 Soaking Time: 8 hours
Prep Time : 10 mins Cooking Time : 30 mins
Chick peas/channa : 1 cup
Onion : 1 medium sized chopped
Tomato : 2 large chopped
Ginger Garlic paste : 2 tbsp
Red chilly powder : 1 tsp
Coriander powder : 1 tbsp
Cumin Powder : 1 tsp
Garam Masala : 1tsp
Turmeric powder : 1 tsp
Lemon Juice : 2 tbsp
Salt to taste
Coriander leaves : to garnish
Oil : 2 tbsp
Cumin seeds : 1 tsp
Bay leaf : 1
Cardamon : 3 pods
Cinnamon Stick : 1 inch
- Soak channa overnight or 8 hours in lots of water. Heat oil in pressure cooker. Add in tempering ingredients, saute it for couple of mins. Then add in onion, fry till golden brown. Now add ginger garlic paste, red chilly, coriander, cumin and garam masala powders, cook till raw smell leaves.
2. Then add in tomatoes with turmeric powder and salt. Cook tomato till mushy. Add in soaked channa with required water. Mix it well. Cover and cook for 6-7 whistles in medium high heat.
3. Once air settled, open a lid and squeeze of lemon juice. To make gravy thicken, just smash of channa here and there with the help of smasher.
Garnish with coriander leaves and serve. I served with bhatura.
- You can cook channa separately and then you can add it with gravy also.
- Add water which used to soak channa, its more healthier too.