CHANNA MASALA /CHOLE MASALA

Today’s post is an updated version of my Channa Masala…………I’ve started adding some tamarind to my channa masala and it does wonders to enhance the taste. Some people love having it with a side of freshly sliced raw onions.

This recipe tastes fantastic with hot pooris. I’ve got a lovely recipe for  pooris  here. Or you can even pair it with chapathis or parathas!……….either way it tastes yum!

Oil
chickpeas/channa – 1 cup soaked in water overnight
Onion, chopped – 2
Green chili, slit – 2
tomato, chopped -2
Ginger garlic paste – 1 tbsp
Garam masala – 1 tsp
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Cumin powder – 1 and 1/2 tsp
Coriander powder – 3 tsps
tamarind – 1 ping  pong sized ball soaked in 1 cup water (extract the juice and keep aside)
Dried methi leaves or fresh coriander leaves – 1 tbsp

for the tadka:
ghee – 1 tbsp
garlic, minced – 1
curry leaves – 6 to 7
ginger, grated – 1/2 tsp

• wash and Soak the chickpeas in water overnight.
• squeeze and mash up the tamarind. extract the juice. strain and keep ready.
• Heat some oil in a wok and saute the onions and green chilies till they turn slightly brown.
• Add ginger garlic paste and saute for a minute.
• Add the chili powder, garam masala, turmeric, cumin and coriander powder. Stir for a few minutes till nice and fragrant.
• Next, add the tomatoes.
• add some salt and cook until tomatoes are soft.
• Add in the drained chickpeas,
• add 2 and 1/2 cups of water and pressure cook the chickpeas for 8 whistles or more or until soft.
• cool completely before opening the pressure cooker.
• add in the strained tamarind water and simmer until the water level goes down.
• roughly mash up the chickpeas to get a nice thick consistency.
• crush and add the kasuri methi and mix. switch off the flame.
• To make the tadka- in a small pan, heat the ghee. add the garlic.
• next add in the curry leaves and ginger. This is the tadka.
• Now, pour the tadka into the chickpeas masala and cover.