Channa Masala

Ingredients

Boiled channa(white-kabuli) 1 cup, 2 medium sized onions, 2 medium sized tomatoes, 1tsp ginger garlic paste, 1 tsp coriander powder, 1tsp red chilli powder, ½ tsp turmeric powder, cut thania leaves, roasted ground nut 1 tblsp(powdered)

Preparation

Keep ready boiled channa. Soak the channa for 4 to 5 hours and pressure cook it with a pinch of baking powder to make it soft.

Grind to a paste onion and tomatoes. Heat oil in kadai and fry the onion-tomatoe paste nicely till it leaves the sides. Add the ginger garlic paste and fry. Now add the coriander powder, chilli powder turmeric powder , salt and sauté a little. Now add the boiled channa. If the gravy is too thick add water to the required consistency. Let it boil for sometime. Before you put off the stove add the powdered ground nut. Lastly add cut thania leaves.

This channa masala will go well with chapattis, white rice and puttu.

Not a photograph of the same dish

m.I.m
Recipe: RM