Channa Masala

INGREDIENTS

1 cup Channa;
2 Onions (minced Finely); 
2 Big Tomatoes (Chopped finely); 
1 pc Ginger (grated);
½ tspn Jeera seeds; 
½ tspn Garam Masala Powder; 
1 tspn Chillie Powder or to yr. taste;
1/4 tspn Turmeric Pwd;
Salt to taste; Oil for Frying ;
6 Tbspns; 
1 Tbspn Brown Sugar or Jaggery; 
Tamarind as big as a lime. 

For Garnishing: 
Sliced Onion Rings; Green Chillies Slit in two; Lime Slices; Tomatoe Slices; Garam Masala; & Chopped Corriander leaves.


METHOD

Wash & soak the Channa overnignt. Pressure cook the Channa with salt for 15 mins in the Pressure Cooker.

Grind a handful of the boiled Channa with the Ginger, Turmeric Pwd, Jeera Seeds, Chillie Powder, Garam Masala to a fine paste & keep aside. 

Place a Kadai on the flame, add oil & fry the Chopped Onions till golden brown.

Remove half of the fried onions & keep aside, now add the ground masala & continue to fry on slow fire till oil comes to the surface, add the tomatoes & mix well.

Add the Tamarind extract, add the remaining boild Channa mix well, Check for Salt. 

Grind the fried onions which were taken & kept – to a fine paste & add to the Channa Masala.

Cook till semi solid.

Garnish with the Items kept for Garnishing – Serve hot with Chappathi or Puri.

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