CHANNA / CHOLE
Recipe type: Lunch|Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Cooking or vegetable oil – 1 tbs
  • Cinnamon stick – 1 (2 inch)
  • Cardamom – 3
  • Cloves – 2
  • Bay leaf – 1
  • Cumin seeds – 1 tbs
  • Onion – 1
  • Turmeric powder – 1 tsp
  • Ginger & Garlic paste – 1 tbs
  • Green chillies, finely chopped – 1 no
  • Channa masala – 1 ½ tbs
  • Channa or chickpeas – 1 cup
  • Lemon juice – 1 tbs
  • Salt as required
  • Coriander leaves – for garnishing
to make puree
  • Tomato - 1 no
  • green chilli - 1 no
Instructions
  1. Soak the channa/chickpeas overnight or for 8 hours.
  2. Pressure cook the channa with little water and a tsp of salt for 3 whistles - It should be cooked in such a way that you could smash the channa by your thumb and index fingers.
  3. Make a puree of tomato and green chilli in a blender and set aside.
  4. Heat a wide pan with a tbs of oil, add the whole spices mentioned above followed by cumin seeds.
  5. When cumin seeds start to splutter, add chopped onion and fry till they are softened and become translucent.
  6. Add turmeric powder and ginger-garlic paste. Sauté until the raw aroma of ginger-garlic disappears.
  7. Add the tomato puree and chopped green chilli. Saute for 2-3 minutes, stirring in between.
  8. Add channa masala powder and little salt . Mix well and saute until oil seperates.
  9. Add the cooked masala into boiled channa, mix well and pressure cook for another 2 whistles.
  10. Sprinkle few drops of lemon juice on top and garnish with coriander leaves.
  11. Serve hot channa masala with pooris, chapattis or steamed rice accompanied with lemon & onion slices.
Recipe by MyEdibleCravings at http://myediblecravings.com/channa-masala-chole/