Channa Masala recipe


  • 200 gms kabuli channa, soak in water overnight and pressure cook till soft
  • 1 large tomato, finely chopped
  • 3-4 green chillis, slit length wise
  • 1 tsp grated ginger
  • 1/2 tsp cumin seeds
  • 1? cinnamon stick
  • 2 whole cardamom
  • large pinch of asafoetida
  • 1/4 tsp turmeric pwd
  • 1/4 tsp cumin pwd
  • 1/2 tsp coriander pwd
  • 1 tsp red chilli pwd (adjust)
  • 1/2 tbsp tamarind paste
  • fresh coriander leaves for garnish
  • salt to taste
  • 1/2 tbsp ghee/oil

Cooking Instructions

Heat ghee in a vessel, add the cumin seeds and let them splutter. Add the cardamom and cinnamon and let the aroma release.

Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida.

Add the spice pwds and salt. Combine well. Add the tomatoes and cook until soft, approx 5-6 mts.

Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Add a cup of water and cook on high heat for 3-4 mts.

Reduce flame and cook on simmer for 7-8 mts. Add the mashed channa and combine.

Add the tamarind paste, combine and cook for another few mts till all the water is evaporated. Its a semi-dry dish.

Adjust the salt. Garnish with fresh coriander leaves and chopped onions.

Serve hot as a snack or with bhatura or rotis.

09 Mar 2013     1362 views     Vegetarian       Snacks > Evening Snacks

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