CHANNA MASALA

Channa masala is an all time favorite for almost everyone and have become a must in hotel buffets and in wedding receptions. Now a days, lots of branded channa masla powders are available in the market. Still,  sometimes we will run out of that in our kitchen. Should we stop doing channa masala until we  get the masala powders.  Not necessariry, this is the following recipe for you people to make channa masala without having channa masala powder with the ingredients available in the house. 


Ingredients:


1. 1 cup -  soaked channa ( soaked over night or a minimum of 6 hrs and pressure cooked)


To grind:

1. Boiled channa - 1/4 cup
2. Big onions - 1 1/2
3. Tomato - 2
4. Green chillies - 2
5. Red chillies or red chilli powder - 2 or as required
6. Fresh coraider leaves - 1/2 cup
7. Turmeric powder - 2 tsp
8.Ginger - 2 inch or as required
6. garlic - 4-5 cloves
7. Cloves - 3-4
8. Cinnamon stic - 1 inch

Seasoning:

1. Jeera - 1 1/2 tsp
2. Bay leaves - 2
3. Chopped corinder - 1 tbs
4. Lemon juice - 1 tbs or according to the taste

Method:


1. Take a small piece of white cloth, tie bay leaf, cinnamon and cloves tightly with a thread and drop it in the vessel you are going to pressure cook, channa.


2. Grind the ingredients mentioned for grinding to a smooth paste and keep it separate in a bowl.


3. Heat oil in a pan, add jeera and bay leaves. Once they got popped, add the grind masala to the pan. Fry for 2 minutes.

4. Add 1 1/2 cups of water. Add the cooked channa to the the pan and allow to cook for 7-10 minutes. Keep the lid closed, stir once or twice to avoid sticking.

5. Add the lemon juice and the chopped coriander over the cooked channa masala and transfer it to a sering bowl.

6. Serve hot with white rice, jeera rice, pulav, chappathi, roti, pulka, bread and your choice goes on........and on.