March 22, 2010

Channa Masala

This is an Authentic North Indian dish. Chickpeas are good source of zinc, folate and protein. They are very high in dietary fiber and hence make it a must for kids once a week.Shweets loves this a lot and I'll be out of the world when she says "It's Delicious Mommy".

Channa Masala

Channa Masala made from the most popular legume "THE CHICK PEAS"  happily enters
My Legume Love Affair hosted at Mirch Masala started by Susan.


Chick peas - 3 cups
Onion - 2 no
Tomato - 2 no
Ginger Garlic paste - 2 tsp
Cinnamon - 2 sticks
Cardamom - 3 no
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander leaves
Salt - for taste
Oil - 3 tsp
Ghee - 2 tsp

  • Wash the soak the chick peas for about 6-8 hours.Pressure cook for 2 whistles.
  • Place a kadai and pour the ghee, add cumin seeds, fennel seeds and allow to splutter.
  • Add onion, ginger garlic paste, tomato and saute until oil separates.
  • Add chilly powder, turmeric powder, salt and saute in medium flame until raw smell is gone.
  • Take this mixture and grind it into a coarse paste.
  • Take little amount of cooked chick peas and grind it to coarse paste.
  • Place a kadai, pour oil, add cinnamon, cardamom and then add the ground mixtures and the remaining chickpeas.
  • Add water until desired consistency (the gravy needs to be thick) and cook until oil separates.
  • Garnish with finely chopped onion and coriander leaves.
  • Serve hot with Chapati, Puri, Naan.

My Notes

Soaking the chickpeas overnight reduces the cooking time.



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