Wednesday, 11 February 2009

Kabuli channa masala

This curry is delicious with battura. It also pairs well with chappathi, puri etc. This dish is adapted from pachakarani of Mrs. B.F.Varugese.

Ingredients:1 cup Dry chickpeas
1 cup Chopped tomatoes
2 cups chopped onion
6 Garlic pods,grated
1 tbs Grated ginger
2 Green chillies
3 cups Water
¼ tspSoda bicarbonate
To grind:1 tbs Kashmiri chilli powder
1 tbs Coriander powder
½ tsp Turmeric powder
1 tbs Couscous
½ tsp Fennel seeds
½ tsp Cumin seeds
To garnishCoriander leaves

1. Soak the peas for 12 hours. Drain.
2. Cook the channa along with tomatoes, garlic, ginger, soda bicarbonate, 1 cup onion and 3 cups water until the channa is cooked well and is soft.
3. Meanwhile, grind all the ingredients under the title ‘to grind’ with touch of water to a smooth paste.
4. Heat another pan add little oil and sauté other cup of onion until it starts to brown. Add the ground spices until the raw smell goes off. Make sure the spices doesn’t get burnt. If it does, add a dash of water and cook. Grind this onion and spice mixture. and return it to the saucepan.
5. Add to this salt and cooked channa and boil for few minutes till the gravy is thick.
6. Garnish with coriander leaves and serve hot with battura,puris, chapppatti or even Arabic bread khubz.


meeso said...

This sounds very tasty, I have bookmarked to try :)

An Open Book said...

hey what does soda bicarb do in this prep..even behind the channa masala packet there was a recipe tht said add soda bicarb in water and add to the channa...i didnt but im so curious as to what it does

rene said...

hi shabs...
i really love the way u pen down ur easy to follow..i have made some of ur recipes..and i loved it...hope u r doing fne....
what does this couscous mean...?is it same as poppy seeds?
i wanna try this one out..i love channa a lot!!!
take care and have fun!!!

Shabs.. said...

@rene, Thank You....Couscous is same as poppy seeds....the white granular ones.:)

Yasmeen Kareem said...

I chanced upon your blog recently and I must say that I love your take on traditional recipes and that your photographic skills make them truly droolworthy.
Just an observation here. The 'Cousous' that you have mentioned in the recipe above, should read as "Khus Khus" which is poppy seeds. "Couscous' is a type of semolina made out of wheat used in Middle Eastern cuisine.Refer:
I hope I have not offended you by pointing this out. All done in good faith.

Shabs.. said...

Salams yasmeen,
Thanks so much for pointing out that one. Not offended at all. If you dint tell me, I wouldn't have noticed. I think I have written couscous for Khus Khus in few other places as well.I know the difference between the both, but I I wasn't aware of the spelling!!Thanks once again. That was very helpful.And thanks for the compliments:).

Shabs said...

It softens the channa I suppose!

Related Posts Plugin for WordPress, Blogger...