Channa Masala

As a kid, Channa batura used to be my all time favorite in some of the restaurants that we would visit. While ordering food for me, dad used to be quite sure always that my choice would be Channa Batura! The huge round poori and the fat kabuli channa cooked soft with a simple yet flavorsome masala would surely be a hit for all kids, and of course to the elders too! :)

We used to have this dish only at restaurants initially, and later mom started making it at home for us, which is definitely much healthier than what is available out at restaurants. And the oily Bhatura can be substituted with little healthier regular pooris. The channa masala, if made well, even tastes great with chapathis, making it best for people cutting down on oily stuff.

This is a slight variant of the authentic Channa masala, to suit our taste buds, learnt from my mom.

Channa Masala

Preparation time : 10 min Cooking time : 20 min, other than time taken to soak and cook the channa Serves : 5-6 Ingredients: For cooking Channa Kabuli channa - 2 cups Baking soda - a small pinch Salt - ¼ tsp For the masala Tomatoes - 3-4 medium sized Onion - 3-4 medium sized Garlic - 4-5 cloves Ginger - 1” cube, grated Green chilies - 2-3, vary depending on taste Red chili powder - ½ tsp Coconut - 2 Tbsp, grated Salt - ½ tsp or as per taste Sugar - ¼ tsp Coriander leaves - 1 Tbsp, chopped Channa masala powder - 1 tsp. If you do not have this, you can simply add about ¾th spoon of garam masala, and half a spoon of dhania-jeera powder Cooking oil - ½ Tbsp Method: • Soak kabuli channa overnight • Cook it in a pressure cooker with a pinch of soda and salt for 4-5 whistles, or till cooked soft • Boil tomatoes. Tomatoes can also be boiled along with the channa in the cooker • Meanwhile, slit green chilies, and chop onions into medium sized pieces • Grind the cooked tomatoes, half of chopped onions, coconut into a fine paste • In a heavy bottomed pan, heat oil and add crushed garlic, ginger, slit green chilies • Add the remaining chopped onions and sauté till they turn translucent • Now add the ground paste and cook for a few minutes till the raw smell of onion is gone. • Add Channa masala, red chili powder, salt, sugar and mix well • Now add the cooked channa and bring to boil for a few minutes. Adjust the consistency with suitable amount of water. The channa should absorb the flavors and taste of the masala. • Garnish with chopped coriander • Serve with baturas / pooris / chapathis Tips n Tricks: • If the gravy turns out to be too thin, then, just take out a tablespoon of the cooked channa, and grind it to a coarse paste and add it back to the gravy. This way, you get the right consistency and a creamy texture, without compromising on the taste Variations: • The onion can also be sautéed before grinding, to avoid boiling for a longer time later to eliminate the raw smell