Chana Masala

13 Apr

I learnt this from somewhere on the web but sadly forget the link (so I can’t give credit 😦 ). Anyway it turns out its not too hard:

1) Soak some kabuli chana overnight; I don’t know how many hours. If you want to eat it for lunch the next day soak it the previous night.

2) Cut 1 small onion, 1 small tomato, some ginger(if you want) and a few chillies and grind this whole thing into an even paste. Pour it out and keep it separately.

3) Fry a little Jeera, Rai and Curry Leaves(this is just for aroma) till it splutters.

4) Add the paste that you just ground

5) Add all the dry masala that you want – Salt, Chilly Powder, Garam Masala, Hing, Corriander Powder, Turmeric and mix it with the paste. Pour enough water to ensure that the paste doesn’t stick to the bottom of the pan.

6) After a while add the soaked chana; drain out the water before you add it. Let it simmer for a while till the chana gets cooked. Cover the frying pan a little; it helps cook the veggie a little faster as the steam remain inside (I think so anyway :D). Leave as much water as you want inside the pan – to the extent of thickness of the gravy that you want.

7) Once everything’s cooked and totally mixed; add a little lime juice/citric acid and mix well. Garnish with coriander leaves and switch off.

8) Serve with Roti/Rice/Bread or whatever 🙂

I think this link is closest to what I blabbed here – http://www.manjulaskitchen.com/2007/01/28/chola-chana-masala/

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