Channa Masala is a favorite dish in the northern part of India. It goes well with steamed Rice, Roti, and Nan etc. Dried, Fresh or Frozen Chick Peas can be used for making this recipe. If dried peas, they are to be soaked in water in advance.
Tomato -2 chopped
Garlic Pods – 6 top 8
Ginger – 1 inch long piece (Chopped)
Green Chilli – 1
Chopped Cilantro (Dhania) – ¼ cup
Green Chick Peas – 1 cup
Oil – 2 tbsp
Cumin Seed – ¾ tsp
Cinnamon Stick – 1 piece
Star Anise (chakr Phool) – 1 No
Onion – 1 (finely chopped)
Coriander Powder – 2 tsp
Channa Masala (Chole Masala) optional – 1 tbsp
Chilli Powder – ¾ tsp
Turmeric (Haldi) Powder – 1 pinch
Salt to taste
Kasoori Methi (Dried Fenugreek Leaves) – 1 tsp
Cilantro (Dhania Leaves) – for garnishing
Soak the dried Green Chick Peas in water for 8 to 10 hours. Pressure cook along with salt for 5 to 6 whistles or till the Chick Peas are cooked soft. Keep aside.
Grind all the ingredients given under “To grind” column to a fine paste.
Heat the Oil in a pan. Add Cumin Seed, Star Anise and Cinnamon Stick. When the Cinnamon stick starts crackling, add the Onion and stir fry till the Onion becomes translucent.
Add the ground paste, water, the dry masala powder and salt.
Mix well and cook for a couple of minutes. Add boiled Green Chick Peas.
Add more water as required. Cover the pan. Simmer it for 6 to 8 minutes in medium to low flame.
Add Kasoori Methi. Mix well. If preferred, add a table spoonful of Fresh Cream.
The gravy has to be made little thin if it is to be served with Roti or Pulav.