For the third and final day of cooking smooth gravies, I have yet another favorite of my kids, the chole. Our Sunday breakfast is alternated with either Appam and Tomato Kurma or Poori Channa. My boys are specific with the same dish being served. So I do not experiment all the time.
However, this time, I wanted to make channa in the smooth gravy style. This was inspired by my colleague who had got it for lunch. I tweaked it further to suit my kids' tastebud. I was so happy I managed to cook this as a regular one after a long time.
On the whole, I enjoyed making this theme as it suits our daily cooking and having different options is so helpful to have on the menu.
Chana Masala Recipe
For the ground Masala
Onions - 2 medium
Tomato - 2 medium
Boiled Channa - 1/2 cup
Cloves - 2
Cinnamon - 1
Cardamom - 1
Oil - 1 tsp
For the gravy
Oil - 2 tsp
Green Chilies - 2
Ginger Garlic - 1/4 tsp
Finely chopped onions - 1 small
Boiled Channa - 2 cups
Red Chili powder - 1 tsp
Channa Masala - 1 tsp
Turmeric powder a pinch
Salt to taste
Butter - 1 tbsp
Coriander leaves handful
How to make the Channa Masala ground style
Wash and change the water in channa couple of times. Soak with 3 times its amount water overnight. Change water and pressure cook with salt till it is soft.
Heat oil in a nonstick pan, saute the spices, then add onions, saute well. Then add tomatoes, saute.
Remove and cool it down. Then take the roasted ingredients along with 1 ladleful of boiled channa and grind to a smooth paste with adding water.
Heat the nonstick pan with oil, saute with ginger garlic paste, slit green chilies, and finely chopped onions.
Saute till it turns colour. Then add the ground masala. Add the spice powders, let it get cooked well. When the oil comes out on the side and the masala is well cooked, add the boiled channa along with required water.
Adjust seasoning and add butter, coriander leaves and simmer for 5 mins.
Serve with pooris
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