Monday, March 4, 2013

Channa Masala/ Chickpeas Masala

If the abundance of wealth imparting rain diminishes, the labor of the plough must cease. - Thirukkural.
Channa Masala

Garbanzo beans or chickpeas valued for their fiber content. Chickpeas line our colon wall and help them stay optimally active and healthy. Chickpeas are good supply of antioxidants. It decreases cardio vascular risks. Regulates blood sugar.

Chick peas masala is a tangy gravy with lot of spices. It can be served with parotta, poori, roti and pulav

  • Boiled chickpeas– 2 cups  
  • Onion chopped – 1 cup
  •  Tomato chopped – 1 cup
  •  Ginger garlic paste – 1/2 tsp
  •  Green chilies – 1 to 2 (adjust to your taste)
  •  Turmeric powder – ½ tsp
  •  Red chilli powder – 1/2tsp
  •  Coriander powder – 1tsp
  •  Coriander leaves and mint leaves – ½ cup
For tempering:

  • Fennel seeds – 1 tsp        
  • Cloves – 4
  • Cardamom – 2  
  • Cinnamon – 2 (1 inch)
  • Oil – 3 tsp
  1.  In a pan add 2 tsp oil add onion, fry till it is translucent. Add ginger garlic paste, fry for 5 minutes till the raw smell goes away.
  2.  Then add green chilies and tomato, cilantro and mint leaves. Fry them for another 5 minutes. Switch off the stove.
  3. Let them cool and grind it in a mixer grinder.
  4. Then add 2tsp oil in a pan and add the ingredients mentioned in tempering one by one.
  5. Then add grounded onion tomato paste and stir well. Add turmeric powder, chili powder, coriander powder, and then cook in medium heat until the oil separates out from the gravy Add boiled chick peas to the gravy.
  6. Before adding chickpeas to the gravy, take handful of boiled chickpeas in a mixer grinder and grind it coarsely. Then add the grounded chickpeas to the gravy. This will help to get a thick masala. Let it boil for 5 more minutes and then switch off the stove.
  7. Garnish with coriander leaves and mint leaves.
Note: Can also add lime juice or tamarind extract to the gravy.
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