Sunday, November 22, 2015

Channa masala or chola masala recipe without coconut

 

Chana masala is one dish I would love to try different recipes with variations... I love this easy method of cooking everything together and which I learnt from another blog... I have already post some channa recipes in my blog..

Similar Recipe,



This masala is simple and easy served with Bhatura, roti is favourite among many indians... The popular north indian combo of chola with chapathi is irresistible and delicious... The unique aroma and taste comes from the masala powder and fried onion, tomatoes, garlic..... finger licking one...




We should soaked the chickpeas overnight.. Next morning cook the chickpeas, it comes out soft and fluffy and it combained with the masla gravy which is really awesome taste... My son often told me prepare chole masala so i try different version of chole every time....



So i hope that you must give it a try and let me know how it's comes from you...


Preparation time : 10 mins
Cooking time : 20 mins
Soaking time : overnight
Serve - 4
Recipe source : Sharmis passion

INGREDIENTS :

Channa - 1 cup
Big onion - 1 (big size chopped finely)
Green chili - 2 (sliced)
Red chilli powder - 2 tspn
Coriander powder - 1 1/2 tspn
Garam masala powder - 2 tspn
Coriander leaves - few (chopped)
Kasuri methi - 1/2 tspn
Lemon juice - 1/2 
Water - 3 cups
Salt - as needed
Coconut oil - 3 tspn

TO SAUTE AND GRIND :

Coconut oil - 2 tspn
Tomato - 3  (chopped)
Onion - 2 (chopped)
Ginger - 1 inch piece
Garlic - 6 cloves
Fennel seeds - 2 tspn
Pepper - 1 tspn

TO TEMPER :

Cinnamon - 1 inch piece
Cloves - 2
Bay leaf - 1 

METHOD :

  • Soak the channa overnight and pressure cook channa with 1/2 sppon of salt for 5 whistled and keep aside..
  • Heat a pan with oil add in onion, tomato, gainger, garlic and saute till mushy or raw smell goes..
  • Allow to cool, then add fennel seeds and pepper corns along with this in a mixier..
  • Puree it and set aside..
  • Now in a same kadai add in oil and add i n tempered items given in the "TO TEMPER" and saute well.
  • Now add in sliced green chilli, onions and toss well till it became transparent..
  • Now add in grounded masala and give a mix.
  • Add the spice powders, mix well.. Once the raw smell is gone..
  • Now add in cooked channa, salt and give it a mix.
  • Then add in water and allow to cook for 10 min..
  • Once oil sepearted and desired consistency is reached, garnish with kasuri methi, coriander leaves, lemon juice and switch off the flame...
  • Serve hot ...



PICTORIAL :

First cook the channa
chopped sauted items
Add oil in a pan
Add all veggies
Toss till mushy
Toss raw smell goes
Now it's done, allow to cool
Add to the blaender 
Alontg bthat add fennel seeds and pepper
Grind it ito paste
Take all your ingredeints
Heat oil in same pan with whole garam masala
Sliced green chilli
Add in chopped onion
Toss well till transparent
Add grounded paste
Add all spices powder
Toss well 
Now add in cooked channa
Toss along with masala
Add in salt
toss it for 2 mins along with the masala
Now add in water
Bring to boil
When it became thick and raw smell is gone
Add in kasuri methi 
Add in coriander leaves
Mix well
Squeeze some lemon juice
Give a mix 
Now it's ready
Serv hot
Enjoy...

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