Channa masala

This is a very popular north Indian gravy that goes well with Battoora, poori. chappathy, naan and even rice . It can be prepared very easily and also quick . The spice level and the gravy content is according to ones preference. There are varieties for this - you can make it with potatoes then it becomes aloo channa curry The channa  we use for this curry is the Kabooli channa (the white colored one which is bigger in size compared to our normal kadala)also called chick peas. It is available in cans in any grocery store like Walmart, if you are using that it is very simple. They are precooked ones , so does not require any soaking overnight or so and it serves 4 people. But if you are using the packet ones available in Indian stores then you have to soak it overnight and then pressure cook for three whistles. 

In Kerala I have seen the channa cooked in our Kerala type masala in which coconut is fried with the masala powders and mixed with the gravy with cooked channa . That way also it comes good but the typical channa masala does not use coconut and it uses another masala ,specifically named as channa masala, which is available in any Indian grocery store . I prefer Shaan or Badshah brands as they have the typical North Indian flavor , but again thats personal preference, its the cook's choice.

Serves 4

INGREDIENTS:

• Chick peas (Kabooli channa or vellakadala) - 1 cup 
• Onion- 1 medium - chopped finely
• Tomato- 2 medium -chopped finely
• Ginger -garlic paste- 2 tablespoons
• Green chillies- 3 finely chopped
• Turmeric powder- 1 tablespoon
• Red chilly powder- 2 tablespoons 
• coriander powder- 2 tablespoons
• Channa masala powder- 2 tablespoons
• Salt as needed
• Lime juice - 1/2 tablespoon
• Cumin seeds- 1 tablespoon
• Coriander leaves - 1/4 cup chopped

How to Prepare: 

Step 1: If you are using the canned chick peas you can use it directly. If you are using the packet ones available in Indian store then you have to soak it in water overnight and then pressure cook it adding little salt and turmeric powder for three whistles before use. 

Step 2: Heat oil in a pan, add cumin seeds, and wait for it to turn brown.Add the ginger garlic paste and saute till it is cooked. Add the chopped onions and saute till it turns brown. Add the chopped tomatoes and saute till it is completely mashed with the gravy. Add the masala powders and salt. When the gravis is done then add the cooked chickpeas and mix well with the gravy. When the gravy is thick and almost done add the coriander leaves and switch off flame. 

Step 3: When it is time to serve transfer it to a serving bowl and add lime juice over it . Serve hot .