Those who have tasted it know that they can never have enough of aperitive Channa Masala, a typical North Indian dish. Giving delectable company to pulao, chapattis and puris, you will find this Punjabi delicacy included in the menu of almost every convivial occasion there.
Pepped up with spices, channa masala adds zing to your diet. We won’t say that preparing it at home is duck soup, but it is not very troublesome too. With all the ingredients in your kitchen and a little bit of preparation on your part, you can have the good results in the very first trial.
All That You Need
3 cups chickpeas (channa)
Salt to taste
A tsp turmeric powder
3 medium sized onions
7-8 coriander leaves
2 tsp tea
A tsp coriander powder
½ tsp cumin seeds
3-4 green chilies
½ tsp red chili powder
3-4 cloves of ginger and garlic
A tsp garam masala
½ tsp lemon juice
How To Start?
Channas are too hard to be cooked directly (though that is possible, but will take too much time). It is better to keep them soaked in water and keep them overnight a day before you plan to prepare them.
Before starting boiling the channas, you need to boil tea in water. Add 2 tsp of tea to water; as it comes to boil, filter it through an infuser. Keep it aside.
Place soaked channas in a pressure cooker along with 4-5 cups of water.
Add salt and filtered tea water too. As the cooker blows a whistle, lower the gas flame. Wait for another 4-5 whistles before you shut off the gas. Set the cooked channas aside. Don’t throw away the excess water; it will be used for cooking later.
What To Do With Spices?
Masala Making Is The Next Step
In a frying pan, heat some refined oil. Add cumin seeds; let them crackle. Add truncated pieces of green chilies too. Add chopped slices of onions to the oil. As they are fried enough, add chopped pieces of tomatoes as well. Let them become soft. Lower the flame to avoid the mixture from getting burnt.
Supplement with grated cloves of ginger and garlic. You can also use ginger-garlic paste available in market. Augment with red chili, coriander, turmeric powders and garam masala. Mingle all the contents thoroughly with a ladle. Add lemon juice and salt to taste
Let the masala get cooked for about 4-5 minutes. And Finally Add cooked masala to the boiled channas. Cook the contents on a medium flame for another 20-25 minutes so that the channas coalesce well with the spices.
If you, somehow, forget to keep the channas soaked overnight, add a pinch of baking soda to them while boiling. This will lessen the cooking time considerably. But add only a pinch or the soda will ruin the taste of the dish.
To add a little more punch, add a tsp of channa masala powder available from market. Garnish channa masala with coriander leaves and serve hot with rice or chapattis.