PREP TIME: 15 Mins
COOKING TIME: 25 Mins
Ingredients – to pressure cook
Chick peas – 1 tin
Tea bag – 1
Bay leaf – 1
Ingredients – to grind
Onion – 1/2 coarsely chopped
Tomato – 1/2 coarsely chopped
Coriander seeds – 1/2 teaspoon
Channa – 2 teaspoons (cooked & cooled)
Ingredients – for gravy
Cumin seeds – ½ tea spoon
Ginger-garlic paste – 1 teaspoon
Onion – 1/2 finely chopped
Tomato – 1/2 finely chopped
Turmeric powder – ¼ tea spoon
Chilli powder – 2 tea spoon
Garam Masala powder – 1 teaspoon
Pepper powder – 1/4 teaspoon
Cilantro – 10 sprigs finely chopped
Oil – 2 teaspoons
Salt – to taste
Lemon – 1 wedge
Ingredients – to temper
Cloves – 2
Cinnamon powder – 1/4 teaspoon
Green Chillies – 2
Oil – 1/4 teaspoon
STEP 1: Pressure cook the chick peas with a tea bag and a bay leaf. Leave it for 4 whistles. If you are using dry channa, soak it for 6 – 8 hours and then pressure cook.
STEP 2: In a pan, heat oil, add ginger and garlic paste and cook for a minute and then add chopped onion and tomatoes.
STEP 3: Once the onion and tomato turn mushy add the onion-tomato-coriander-channa paste.
STEP 4: Cook for 5 minutes till the oil separates from the gravy.
STEP 5: Now add all the dry masala powders one after the other, salt and mix well. Add the water that you have left from cooking the chick peas. As this water has the tea extract it gives a very nice flavour to the masala.
STEP 6: Cook for 5 minutes and then add the cooked channa. Add sugar, cover and cook for 7 – 10 minutes until the gravy thickens.
STEP 7: Heat oil in small pan add sliced green chilli, cloves and cinnamon powder and pour over the channa gravy. Turn off the heat and squeeze in some lemon juice. Mix well.
STEP 9: Transfer to serving dish, sprinkle chopped coriander and serve.
TIP: This Channa masala tastes good with Batura. But it can also be served with roti, naan, white rice and poori.