This is one comforting dish which goes well with any Indian bread. This dish brings me memories of childhood where my aunt used to make it for us. Since this was a very rare dish in our house we used to wait patiently for the treat. There are tons of ways of making this dish and this one from Mahanandi is a no-fuss method according to me. After starting out with various methods where we have to grind this and that I finally settled for this method. If you already have cooked channa then this is very easy to put together. Lets get started on this popular dish.
1/2 tsp cumin seeds
1/4 tsp turmeric
Take 3/4 cup of cooked channa and make a puree. This is going to be the thickening agent and believe me the curry thickens up so beautifully.
Heat oil and season with mustard seeds and cumin seeds. Next add onion and when it is cooked add the tomatoes. Wait till the tomatoes become mushy.
Then add the remaining cooked channa and channa puree. Mix well.
Add the chilly powder, turmeric, channa masala and salt. I used store bought channa masala.
Add 2 cups of water and let it boil on a medium flame for 20-30 minutes. Yes at this point it will look watery but see the curry has thickened up so nicely later.
Garnish with coriander leaves. If using lemon juice sprinkle before serving.
Now that is a no-fuss protein packed dish right. We had it with parathas.
Another look with parathas ..
1. Sprinkle thinly sliced onions before serving for additional flavor.
2. I cook channa and then store in the freezer. It makes it very easy to make channa masala this way. I also use it more often since it is readily available cooked in the freezer.
3. To freeze just soak channa overnight. Then cook in pressure cooker until done. Let it cool and then add to ziploc bags and freeze.
Now it is awards time. I received my first set of awards from Arthi and Chitra. This is so encouraging and motivating for me. I am happy to be part of the blogging world. Thanks friends for your valuable comments and feedback which keep me going. Thanks Arthi and Chitra.
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