Channa Masala - All Time Favourite - Evening Snack or Side dish

Channa Masala - Evening Snack or Side dish

Channa masala is a typical spicy Indian dish made with chickpeas / channa dhall / kondai kadalai. If it is made little less spicy, sprinkle some sev, chopped onions and coriander leaves, then it is ready for evening snack. Just make it little more spicy, then it makes an excellent side dish for chapathi or poori. If you are a little easy person, then you can have it along with white rice, jeera rice,other variety rice or even with bread.

I use some store bought spices as it saves some time in my busy morning. In my house, on a week day, making poori and channa masala for break fast is a big task.
I have to be more cautious about the taste as I have to pack a separate box for my daughter's friends too.

For more recipe of side dishes - Side dishes.

Here is my recipe for channa masala, the way my daughter likes it..

Ingredients:

• Chick peas / kondai kadalai - 300 grams
• Onion - 2 big
• Tomato - 3 medium
• Ginger - garlic (crushed) - 1 tablespoon
• Green chilli - 1
• Cumin - 1/2 teaspoon
• Kasoori methi - 2 teaspoon
• Chilli powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Everest Channa Masala powder - 2 teaspoon
• Asafoetida - 2 pinch
• Chat masala - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Sugar - 1 teaspoon
• Salt - as required
• Coriander leaves - final garnish
• Oil - 3 tablespoon

Procedure:

• Soak the chickpeas over night or at least for 8 hours.
• Then pressure cook the chick peas with salt, little turmeric and asafoetida.
• Drain the water and keep the boiled chickpeas aside.
• Chop the onion and tomato, keep it side.
• Crush the ginger-garlic.
• Heat the oil. 

• Add cumin seeds and onions. Stir.
• Follow this with crushed ginger-garlic-green chilli. Saute well with a pinch of salt to quicken the sauteing of onion.
• Once the onion has turned golden brown, add the salt, chilli powder, coriander powder and channa masala. 
• Saute these spices. Add sugar.
• Now add the tomato and saute again till oil separates.

• Add 2 cups of water and let it come to boil.
• Once it starts to boil, add the boiled chickpeas.

• Now it simmer till the water gets absorbed by the chick peas.
• Add the garam masala, chat masala and crushed kasoori methi and continue simmering.
• At last, garnish with a lavish sprinkle of coriander leaves.
• Here is the delicious and fine channa masala ready to be served with your favourite main dish. Today I served it with poori.

Garnish with finely chopped onions, coriander leaves and side it with a wedge of lemon. This is the dish which can never go wrong.

Happy cooking !!