Channa masala or chola masala recipe without coconut

 

Chana masala is one dish I would love to try different recipes with variations... I love this easy method of cooking everything together and which I learnt from another blog... I have already post some channa recipes in my blog..

Similar Recipe,

Chola Masala

Black channa masala

Punjabi chola masla

This masala is simple and easy served with Bhatura, roti is favourite among many indians... The popular north indian combo of chola with chapathi is irresistible and delicious... The unique aroma and taste comes from the masala powder and fried onion, tomatoes, garlic..... finger licking one...

We should soaked the chickpeas overnight.. Next morning cook the chickpeas, it comes out soft and fluffy and it combained with the masla gravy which is really awesome taste... My son often told me prepare chole masala so i try different version of chole every time....

So i hope that you must give it a try and let me know how it's comes from you...

Preparation time : 10 mins

Cooking time : 20 mins

Soaking time : overnight

Serve - 4

Recipe source : Sharmis passion

INGREDIENTS :

Channa - 1 cup

Big onion - 1 (big size chopped finely)

Green chili - 2 (sliced)

Red chilli powder - 2 tspn

Coriander powder - 1 1/2 tspn

Garam masala powder - 2 tspn

Coriander leaves - few (chopped)

Kasuri methi - 1/2 tspn

Lemon juice - 1/2 

Water - 3 cups

Salt - as needed

Coconut oil - 3 tspn

TO SAUTE AND GRIND :

Coconut oil - 2 tspn

Tomato - 3  (chopped)

Onion - 2 (chopped)

Ginger - 1 inch piece

Garlic - 6 cloves

Fennel seeds - 2 tspn

Pepper - 1 tspn

TO TEMPER :

Cinnamon - 1 inch piece

Cloves - 2

Bay leaf - 1 

METHOD :

• Soak the channa overnight and pressure cook channa with 1/2 sppon of salt for 5 whistled and keep aside..
• Heat a pan with oil add in onion, tomato, gainger, garlic and saute till mushy or raw smell goes..
• Allow to cool, then add fennel seeds and pepper corns along with this in a mixier..
• Puree it and set aside..
• Now in a same kadai add in oil and add i n tempered items given in the "TO TEMPER" and saute well.
• Now add in sliced green chilli, onions and toss well till it became transparent..
• Now add in grounded masala and give a mix.
• Add the spice powders, mix well.. Once the raw smell is gone..
• Now add in cooked channa, salt and give it a mix.
• Then add in water and allow to cook for 10 min..
• Once oil sepearted and desired consistency is reached, garnish with kasuri methi, coriander leaves, lemon juice and switch off the flame...
• Serve hot ...

PICTORIAL :

First cook the channa

chopped sauted items

Add oil in a pan

Add all veggies

Toss till mushy

Toss raw smell goes

Now it's done, allow to cool

Add to the blaender 

Alontg bthat add fennel seeds and pepper

Grind it ito paste

Take all your ingredeints

Heat oil in same pan with whole garam masala

Sliced green chilli

Add in chopped onion

Toss well till transparent

Add grounded paste

Add all spices powder

Toss well 

Now add in cooked channa

Toss along with masala

Add in salt

toss it for 2 mins along with the masala

Now add in water

Bring to boil

When it became thick and raw smell is gone

Add in kasuri methi 

Add in coriander leaves

Mix well

Squeeze some lemon juice

Give a mix 

Now it's ready

Serv hot

Enjoy...