This is a wonderful "confort food" dish - which is really very easy to make. Channa Masala is spicy masala chickpeas - and can be as mild or as hot as you like it! It is a classic North Indian vegetarian dish - and is either eaten with rice or roti (chappati) as a main meal - or is served as a side-dish with a non-veg dish e.g. chicken or lamb. When served as a main meal - it is especially delicious when eaten with a kind of bread called "bhatura" - which is a deep-fried bread. It is also served as a mid-afternoon snack in the form of a "chaat" - which is when it is mixed with a couple of spoonfulls of imli (tamarind) chutney and poured on top of a broken samosa with some sprinkling of bhel puri or "sev" fried bits. Absolutely delicious!
- Chick peas - 1 cup
- 1 medium size potato (Boiled)
- Turmeric powder - 1/2 tsp
- Chilly powder - 1 tsp
- Corriander powder - 1 tsp
- Onion - 2 nos
- 1 Tomato
- Fennel seed - 1 tsp1
- Green chillies - 2-3 nos
- Ginger garlic paste - 1 tbsp
- Garam masala - 1/2 tsp
- Chola masala - 1 tsp
- Dry kasthuri methi powder - 1 tsp
- Salt to taste
1. Soak dry chickpeas in 3 cups of water overnight. Add salt to taste to the soaked chickpeas. Boil in the same water for about ½ hour or until chickpeas are tender.
2. Heat oil in a frying pan, fry fennel seeds. Add chopped onions, ginger garlic paste, tomato & salt , saute it till cooked. Grind this onion mixture & keep it aside.
3. Heat oil in the another saucepan, add the onion mixture & all the remaining ingredients. Cook till you get the desired consistency.
4. Garnish it with corriander leaves. Adding kasthuri methi & potato will increase the flavour & taste to this dish.