Channa Masala - South Indian Style

Today's recipe is a South Indian version of channa masala goes very well with pooris and roti.This is a coconut version with the flavorful garam masala.
The recipe I noted from my mom's recipe collection book and make it for parties and potluck to accompany pooris.Here goes the recipe............

Basic Information

Soaking time ~6-8 hrs
Preparation Time ~ 15 minutes
Cooking Time ~ 30 minutes
Serves ~ 4(generously)

Ingredients

Ingredient	Quantity
Chickpeas/channa/kondakadalai	11/4 cups
Onion/ vengayam(finely chopped)	2 (medium size)
Tomato(chopped)	1(medium size)
Tomato(pureed)	2(medium size)
Green chilly/pachamilagai	3
Ginger&garlic paste	1 tbs
Red chilly powder/milagai podi	1 tsp
Turmeric powder/manjal podi	1/4 tsp
Coriander powder/dhaniya podi	2 tsp
Garam masala powder	1/4 tsp
Coriander leaves/kothamalli	1 tbs(chopped)
Lemon juice	1 tsp(optional)
Salt	11/2 tsp
Oil	2 tbs

Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	5 tbs
Cashews/mundiri	3
Fennel seeds/sombu	1 tsp
Poppy seeds/kasakasaa	1/2 tsp

For the seasoning

Ingredient	Quantity
Cloves/lavangam	3-4
Cinnamon/pattai	1 inch piece
Cardamom/ellakai	1
Bay leaves	1
Star anise	1

Method

• Soak the chickpeas for 6-8 hours and cook it in a pressure cook along with a pinch of salt and water for 2- 3 whistles.Grind the given ingredients to a fine paste with little water and keep it aside.

• Heat the pan with the oil,do the tempering with the whole garam masala.Add the onion and green chilly,saute till transparent.Add the ginger&garlic paste an fry it till the raw smell goes off.Once the ginger &garlic paste add in the tomato and cook it till mushy with a pinch of salt.Now add the pureed tomato and cook it for couple of minutes.Add in all the spice powders except the garam masala powder and give it a mix.

• Add around 11/2 cups of water and let it boil till the raw smell disappears.Now add the ground coconut paste and around 1/2 cup of water,let it boil for another 5 minutes.At this stage add the cooked chickpeas and let continue boiling for another 2-3 minutes or till it gets thick.

• Finally sprinkle the coriander leaves and garam masala powder,put off the flame.Add the lemon juice and mix it well.

• Channa masala is ready.Serve it with poori or pulao.

Enjoy...............................................


This recipe is off to  Cook Book Challenge #9 June week 3.

Posted in: Cook Book Challenge,Gravy/Side dish