Chana Masala

Ingredients

• Kabuli Chana - 1 bowl or 150 gms.
• Baking soda - 1/4 tea spoon. (optional)
• Tea bag - 1 (if you don't have tea bag, then take a white cloth and tie some tea into it)
• Tomato - 3-4
• Green chilli - 3-4
• Ginger - 1 inch long piece.
• Refined  oil - 2 table spoon.
• Cumin seeds - 1/2 tea spoon.
• Anar dana - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Red chilli powder - 1/2 tea spoon.
• Garam masala - 1/2 tea spoon.
• Salt - according to the taste.
• Coriander leaves - 1/2 tea spoon (chopped)

Method

Soak the channa overnight in water.
Wash the channa and boil them in the cooker with 1 small glass water, salt and baking soda. Also put tea bag in the cooker. Close the lid of the cooker and let it boil for upto 1 whistle. After the whistle lower down the flame and boil for another 5 minutes. Turn off the flame and wait until the steam comes out.
Meanwhile, lets prepare the masala . Make a paste of tomato, green chilli and ginger.
Heat oil in a pan and tamper the cumin seeds in it. Now put anardana seeds and coriander powder and red chilli powder into the pan. Roast the masala and add tomato paste. Roast the masala until the oil starts to float at the top of the masala. Pour 1 bowl water and let it boil.
Put the boiled channa into the curry and mix well with the help of a ladle. You can add more water to make the curry thin. Cook the recipe for 2-3 minutes and add garam masala ans coriander leaves to it.
Chole Masala - Channa Masala is ready. Serve it with hot paranthas, naan or puri. 


Serves- 4-5
Tip: You can substitute anardana with 1/4 tea spoon amchoor powder.
 

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