13 Sep 2014

Chole Masala / Channa Masala without Coconut

Channa Masala is one of the famous Indian dish and it is enjoyed by all. These channa are also called as white chick peas /garbanzo beans / kabuli channa / kondakadai. It is rich in protein and very good for health.




There are many many ways to cook this channa and this is the method we follow in our home and it is easy to prepare and tastes yum. Best of all, no coconut is added and still you get a thick gravy.

CHANNA MASALA Preparation time 10 mins | Cooking time 20 mins | Serves 4

Ingredients
To Temper
  • Oil - 2 tbsp
  • Mustard seeds - 1/2tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - 1 sprig

Method
1. Soak the channa overnight. The channa should soak for atleast 7-8 hours. Once it's soaked, pressure cook the channa with enough water (about 3-3.5 cups) for 5 to 6 whistles. If it's well soaked, you don't need to cook for long.



2. Grind the onions and tomatoes and set aside. Grind a 1/4 - 1/2 cup of soaked and pressure cooked channa dal and set aside.
3. In a pan, heat oil. Once the oil heats up, add the mustard seeds, urad dal and curry leaves. 



4. When the mustard seeds splutter, add the onion and tomato paste. Saute for 2-3 minutes until the oil starts separating.
5. Add the ginger garlic paste and saute until the raw smell of ginger and garlic leaves.



6. Add the masalas - turmeric powder, cumin powder, coriander powder, red chilli powder and garam masala powder. Mix well and cook for a couple of minutes.
7. Now add salt and tamarind water. Mix again. Add the ground channa dal and mix everything together.



8. Add the remaining 1.5 cups of pressure cooked channa dal. Add enough water (about 1 cup) and mix well.
9. Close the lid and allow to cook for 5 minutes. Switch off depending on the consistency of the gravy you require. 



10. Add chopped coriander leaves. Remember the gravy will get thicker and thicker since we added ground channa dal so switch off accordingly.

Goes well with roti / paratha, poori or even dosa.



Notes
1. Grinding the soaked channa dal is optional. This will make the gravy thick without the addition of coconut.
2. Adding tamarind water is optional. If your tomatoes are tangy enough, no need to add tamarind water or replace the tamarind water with 1 more tomato.


Until next time,
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16 comments:

  1. Chana masala looks too yummy... Feeling hungry looking at it.

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  2. Made a similar dish before and now there's another delicious one I can try again.

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  3. drooling here... so good that looks...

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  4. Chain channa looks great ,great work

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  5. Looks so delicious n I was looking fora coconut less chana masala.......n I got it......thanx for d recipe..... :)

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  6. Made this with Black channa,got wiped clean ..no pics..next time i make it will send u d pic.

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    Replies
    1. Thanks for taking the time to write a feedback! Glad you liked it!

      Delete
  7. a perfect traditional chana masala.. just drooling :)

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  8. Looking delicious chana masala :)

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  9. Great recipe, thanks for sharing.Looks yummy and delicious.

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  10. wow...this is pretty nice:) Will surely this soon:)
    do look at my blog:)

    ReplyDelete

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