Name: Channa Masala recipe by Vinutha Hk at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 100 gms White chikpeas (channa); 3 tablespoons of oil; 1/4 teaspoon mustard; 1 onion finely chopped; 6 cloves of garlic; To grind 1:; 2 medium onions; 1/4 inch ginger; To grind 2:; 4 medium tomatoes; Dry masalas:; Salt as per taste; 1/2 teaspoon red chilli powder; Pinch of turmeric; 3/4 teaspoon coriander powder; 1/2 teaspoon garam masala; 2 - 3 teaspoon channa masala powder; Few Kasuri methi; Few Coriander leaves; Water to cook the masala

Ingredients Serving: 5

100 gms White chikpeas (channa)
3 tablespoons of oil
1/4 teaspoon mustard
1 onion finely chopped
6 cloves of garlic
To grind 1:
2 medium onions
1/4 inch ginger
To grind 2:
4 medium tomatoes
Dry masalas:
Salt as per taste
1/2 teaspoon red chilli powder
Pinch of turmeric
3/4 teaspoon coriander powder
1/2 teaspoon garam masala
2 - 3 teaspoon channa masala powder
Few Kasuri methi
Few Coriander leaves
Water to cook the masala

Instructions

In a pressure cooker, add in water sufficient to boil the white chickpeas. Add the chickpeas (which were soaked overnight). Add little salt and cook for 3 to 4 whistle. Keep aside.
Make a paste of tomatoes and keep aside.
Make a paste of onions and ginger and keep aside.
Now take a heavy bottomed pan. Add in oil and heat it on a medium flame.
Drop in mustard seeds and allow it to splutter.
Once done, add in finely chopped garlic and fry.
Add in finely chopped onion and fry till translucent.
Now add in the onion ginger paste. Fry until the onions leaves the oil and the raw smell is gone completely.
Add in the tomato puree and fry for couple of minutes.
Now lower the flame and add the dry masala : turmeric, red chilli powder, coriander powder, garam masala, salt and fry till the masala is cooked and the gravy leaves oil (If the gravy is thickening, then add the water in which chickpeas was boiled).
Now add the Channa masala powder and kasuri methi. Fry for 5 more minutes.
Finally add in coriander leaves and serve hot with puri or batura.

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