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Visitors Recipe

Channa Masala.

Ingredients

Channa Masala: Pearl Subramanian – Yemen. Ingredients: 1 cup Channa; 2 Onions (minced Finely); 2 Big Tomatoes (Chopped finely); 1” pc Ginger (grated); ½ tspn Jeera seeds; ½ tspn Garam Masala Powder; 1 tspn Chillie Powder or to yr. taste;1/4 tspn Turmeric Pwd; Salt to taste; Oil for Frying 4 – 6 Tbspns; 1 Tbspn Brown Sugar or Jaggery; Tamarind as big as a lime. For Garnishing: Sliced Onion Rings; Green Chillies Slit in two; Lime Slices; Tomatoe Slices; Garam Masala; & Chopped Corriander leaves.

Method

Method: Wash & soak the Channa overnignt. Pressure cook the Channa with salt for 15 mins. In the Pressure Cooker. Grind a handful of the boiled Channa with the Ginger, Turmeric Pwd, Jeera Seeds, Chillie Powder, Garam Masala to a fine paste & keep aside. Place a Kadai on the flame, add oil & fry the Chopped Onions till golden brown, remove half of the fried onions & keep aside, now add the ground masala & continue to fry on slow fire till oil comes to the surface, add the tomatoes & mix well – Add the Tamarind extract, add the remaining boild Channa mix well, Check for Salt. Grind the fried onions which were taken & kept – to a fine paste & add to the Channa Masala, wash the mixie with a little water & add that water too -mix well & cook till semi solid. Remove from Fire & Garnish with the Items kept for Garnishing – Serve hot with Batura or Puri’s etc.

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