CHANNA MASALA | CHOLE MASALA – SOUTH INDIAN FLAVOR RECIPE

Written by on in Cooking - Lets make it simple, Veg gravy/ Curry for Breakfast / Dinner

 


 

Channa masala recipe|| Chole masala

Channa masala or Chole masala is a fantastic side dish for Roti / Chappathi or Puri or Nan Or Parotta. It is a classic vegetarian recipe prepared with white channa dal / Kabuli channa / Chole /Safed channa. This is a south indian version of Channa masala.

This gravy is a quick and healthy protein rich recipe which is a perfect match for Chappathi / Roti.

 

  • Prep Time: 10 mins
  • Cook Time: 15 – 20 mins
  • Serves: 2

Ingredients needed:

  • Channa (white)/Kondai kadalai – 1 cup
  • Onion – 1
  • Tomato – 1
  • Ginger – 2 inch pieces
  • Garlic – 3 cloves or Ginger garlic paste – 1 tsp
  • Salt as required
  • Oil – 2 tsp

Spice powders:

  • Turmeric powder – 1/2 tsp
  • Chili powder – 2 tsp
  • Corriander powder – 2tsp
  • Garam masala – 1/2 tsp
  • Cumin /Fennel powder – 1 tsp (Or cumin seeds – 1/2 tsp, fennel seeds – 1/2 tsp)

For the seasoning:

  • Oil – 2 tsp
  • Cinnamon – 1 inch
  • Cardamom – 2
  • Cloves – 4 – 6
  • Fennel seeds – 1 tsp
  • Curry leaves

Preparation:

  1. Soak channa overnight or 8 hours and pressure cook for 4-5 whistles with little salt added. Channa should be soft. (Don’t waste the channa cooked water. Keep it aside, we can use it while making gravy)
  2. Chop onions and tomatoes roughly and keep aside

Method:

  1. Heat oil in a pan. Once the oil is hot, add chopped onions. Cook until it turns transparent. Add ginger garlic paste (or garlic pods) and ginger pieces. Sauté.
  2. Add tomatoes, followed by spice powders: Chili powder, Coriander powder, Garam masala, Cumin/Fennel seeds or its powder, and little water to avoid burn. Fry until raw smell goes off. (We can make use of the channa cooked water); Let it cool for 5 minutes and grind it as a paste.
  3. Again, Heat oil in a pan, add the ingredients listed under Seasoning.
  4. Add the grounded paste, salt as needed, turmeric powder and water. We don’t need to boil/cook this masala, as it has already fried before grinding. Add cooked Channa and mix well.
  5. Close the lid and cook for 15 minutes on a medium flame until everything gets blended well with the masala.
  6. After 15 mins, add few drops of lemon juice for tangy taste. (Or we can also use pinch of amchur powder along with spice powders); Garnish with one spoon of ghee and coriander leaves

Serve hot Roti / Chappathi/Indian flat bread or Parotta /Nan.

 

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