Thenu’s Kitchen

Makes 3 servings.

• Soak 1 or 2 cups of Channa (Chick Peas) in water overnight
• Cook them till they are done
• Alternatively you can use canned Channa (I use canned channas)
• Mix the following powders to make the channa masala powder:
• 0.5 Tbsp Coriander powder
• 0.25 Tbsp Red chilly powder (for less spicier version)
• a pinch of Amchur (Mango) powder
• a pinch of Garam masala powder
• a pinch of Pomogranate powder (optional)
• a pinch of Cumin powder (optional. if adding, skip the cumin seeds while tempering)
• Set this channa masala powder aside
• Heat little oil in a pan and temper it with cloves, cinnamon, 1 tsp of cumin seeds, 0.5tsp of fennel seeds, curry leaves
• Fry finely chopped onions (1 medium) until onions turn light brown
• Add salt and a pinch of turmeric
• Add 1 Tbsp of ginger-garlic-cilantro paste (cilantro is optional)
• Fry the paste until the raw smell goes away
• Add 1 chopped green chilly and fry again
• Toss in finely chopped 1 large tomato (well ripen)
• Fry until the oil leaves by the sides
• Sprinkle few drops of water to prevent the spices from burning
• Add the Channa Masala powder and fry for 2 mins
• Add 1.5 cups of water and let it cook on medium heat for 5 mins
• Mash 10 or 15 Channas to a fine paste and mix with the curry
• Add the Channa. Cook for 10 to 15 mins until the desired consistency
• Drizzle few drops of lemon juice (Optional)
• Garnish with Cilantro
• Serve hot with Chapathi or Pulka or Roti