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Channa Masala

Channa masala is the very first dish I ever cooked apart from experimenting on omelet. My mom never believed that I can make anything other than a nice salad. But Dad would always make me prepare tea for him and every time I would manage to screw that in one way or other ... still do ;)....
So when one day with my mom's help I prepared this dish, she and my dad were assured that I can at least manage to cook something edible.

The moral is never underestimate the cooking skills of a gal who screws up a tea LOL....

  1. Black Gram : 1 cup
  2. Onion: 1 large cut into thick slices
  3. Green Chili: 2 chopped
  4. Ginger Garlic Paste: 2 tsp
  5. Garlic: 2 cloves crushed
  6. Tomato: 1 medium finely chopped
  7. Turmeric Powder: 1 tsp
  8. Chili Powder: 1 tsp
  9. Channa Masala Powder: 1 tsp
  10. Salt : as per taste
  11. Oil: 2 tsp

Soak the black gram in water for 4-5 hours or overnight.
Cook the dal in a pressure cooker with salt, till 2 whistles
In a pan heat oil.
Add onion and a pinch of salt. Cook till the onion turns transparent
Add red chili powder and cook for a minute.
Add the ginger garlic paste, turmeric powder and salt to taste.
Cook for 4-5 minutes, stirring occasionally till the raw smell of the masala is  gone.
Add the tomatoes and crushed garlic and with the lid on till the tomatoes are mushy.
Remove the lid, add the channa masala powder and cook till oil oozes out of the masala , till will take 4-5mins.
Now add the boiled channa along with the water it was boiled, for me it was approximately 1/2 cup if you have more discard rest of the liquid.
Add the green chili and cook for 4-5 mins or till all the liquid is dried up. Keep stirring in between.
Garnish with coriander leaves and serve it hot with chapati or naan.

This goes great with partha and poori as well.

Till then happy blogging


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