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Kala Channa Masala

Yield: 3 cups
Prep time: 10 minutes ( excluding overnight soaking of Kala Channa)
Total time: 25 minutes

Ingredients :

  • Kala Channa – 1 cup
  • Tomato Puree – 4 tbsp
  • Onion – 2 medium
  • Cumin Seeds – 1/2 tsp
  • Cumin Powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Chaat Masala – 1/4 tsp
  • Red Chilli Powder – 1¬† tsp ( to taste)
  • Pepper powder – 1/4 tsp
  • Coriander Leaves – 2 tbsp
  • Ginger – 1 tbsp grated
  • Garlic – 6 pods Chopped
  • Water – 1 1/2 cups
  • Salt – to Taste
  • Oil – as Required

How I do it :

Soak the Kala Chana overnight.Drain the Water in the morning

Boil the Kala Channa with 1.5 cups of  water and 1/2 tsp Salt.

In a Wok, take 2 tbsp oil. Add the Cumin Seeds.

When the cumin seeds splutter, add the chopped garlic and Ginger.

Cook for 1 minute in low flame.Add the chopped onion.

 Cook for a minute and add the Tomato puree , green chillies and the dry masalas ( Cumin , Coriander, Chaat masala, Red Chilli and Pepper powder)  and salt to taste ( please remember we have already added some salt for the Channa)

Add  water and cook in low flame for about 15 minutes.

Remove from fire and garnish with coriander leaves ( optional : Chopped onions)

Serve hot with Phulka/ Roti

Special Instructions :

Replace chaat masala with  lemon (1/2 ) OR Tamarind paste ( 1 tsp) OR  even Dry Mango powder (1/8 tsp)

If you run short of time, like I do most of the times during the wee hours of the morning, Soak the Channa for the desired  time and boil. Drain and store the Channa in Fridge for almost a week.

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