Chole masala or channa masala is a healthy, tasty and filling side dish, usually taken with Batura or 'Chola Poori' as it is known in South India. It is an easy-to-make dish if you have the channa soaked well. This is made with the white channa or Kabuli channa with which we make sundal. You can also make this with some left over sundal!
I made this for poori when we had guests at home. It came out really tasty. I used the basics from Manjula's kitchen and made some variations to it. This went well with the pooris.
Ingredients:
- Kabuli channa - 50 g or 1/2 cup
- Tomatoes pureed - 2 to 3 nos
- Onion finely chopped - 1 big
- Chilly powder - 1 to 2 tsp
- Dhania powder - 3 tsp
- Garam masala - 1/2 tsp
- Turmeric powder - 1 tsp
- Green chillies - 2 slit
- Besan flour - 1 tbsp
- Ghee/oil - 1 tbsp
- Coriander leaves - for garnishing
- Salt to taste
- Soak the Kabuli channa overnight for about 12 hours. Pressure cook the soaked channa with water and salt along with a teabag for 3 to 4 whistles. The addition of the teabag is to give colour to the channa.
- In a heavy-bottomed pan, heat oil and/or ghee and add the besan flour and stir well. This is to give good thickness and consistency to the gravy. This also enhances the flavour. Then add slit green chillies and onions and stir fry for sometime.
- Then add the tomato puree and fry till it comes to a boil and leaves the sides of the pan. Add the powders one by one and mix well. Add water if necessary and salt to taste.
- Finally add the cooked channa and give it a boil. Adjust water accordingly. Garnish with coriander leaves. While serving you can add a dash of lemon juice if desired.
- Serve hot with bautra, poori, chapathi or rice.
No comments:
Post a Comment