Channa masala also known as chole masala is a popular dish in Indian and Pakistani cuisine.The main ingredient is chickpeas (called kabuli Channa in Hindi-Urdu). It is popular mainly in northern India, and also notably in the region of Gujarat. This channa masala is made by chole in a spicy and tangy gravy. It can be had as a side dish for roti naan varieties. But it goes best with chola poori.
Preparation Time:20 mints| Cooking Time : 20 mints|Severs: 3
Oil - 3tbspn
Bay leaf - 2
Onion - 1/4 cup
shallots - 15nos
Tomato - 1 big roughly chopped
Ginger - 1inch piece
Garlic - 3 cloves
Coriander leaves - fistful
Salt - 1tbspn
Red chili powder - 1tbspn
Chole masala- 1tbspn
Garam masala - 1tspn
Sugar - a pinch
1. Soak Channa overnight or minimum of 6 hours. And Pressure cook the Channa for 3 whistles. In a pan add a tbspn of oil and fry g.chili,ginger,garlic,shallots,tomatoes one by one and cook till its soft and mushy. Allow it to cool and grind into a fine paste.
2. Heat a pan with 2 tbspn of oil and add Bay leaf,finely chopped onions , grinded tomato onion paste and cook for minute. Then add salt,sugar,red chili powder , chole masala powder and garam masala. cook for 5 minutes.
3. Then add boiled chickpeas and cook for another 5 mints. Once its done add chopped coriander leaves and serve .
Serve this with hot bhature, Roti , Naan or Pooris.
1. Instead of shallots you can also use big onions.