CHANNA MASALA

Protien rich Channa Masala is an all time favorite side dish of all those who love spicy,healthy and yummy food...

And it is a great side dish with Puris,Rotis and Bhaturas...

And is a great topping for toasts and Aloo Tikkis too... 

INGREDIENTS

• KABULI CHANNA (WHITE VARIETY)-1 CUP
• ONIONS -2
• TOMATOES - 3
• GARLIC - 4 FLAKES
• CHILLY POWDER -1 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• JEERA POWDER - 1/2 TEASPOON
• CUMIN SEEDS -1/2 TEASPOON
• SAUNF -1/2 TEASPOON
• CLOVES-2
• CINNAMON STICK- 1 INCH BIT
• GHEE - 1/2 CUP
• AMCHUR POWDER -1/4 TEASPOON
• BLACK SALT-LITTLE
• SALT TO TASTE
• CORIANDER LEAVES -FOR GARNISHING

METHOD

• Soak the kabuli Channa in water for 8 hours or overnight.
• Drain and clean.
• Pressure cook till done.
• Heat a little ghee in a kadai .
• Add the cumin seeds,saunf,cloves and cinnamon stick.
• Fry till done.
• Drain and powder in a mixie.Keep aside.
• Heat some ghee in a pan and fry the garlic,onions and chopped tomatoes till they are soft and pulpy.Add a little salt while frying.
• Cool the onion -tomato mixture.Grind it along with a tablespoon of cooked channa in a mixie.
• Now add the channa to the ground mixture .Boil with enough water.
• Add the salt ,chilly powder,garam masala powder and the ground spices. 
• Simmer for 5 minutes.
• Before removing from the heat,add the black salt and amchur powder.Stir well.Cook for a minute.
• Garnish with coriander leaves.
• Top with a little ghee while serving.

CHANNA SUNDAL

INGREDIENTS

• KABULI CHANNA                   -1 CUP
• (CHICK PEAS)
• GRATED COCONUT                -1/2 CUP
• CURRY LEAVES                       - FEW
• OIL                                             -2 TEASPOONS
• MUSTARD SEEDS                    -1/4 TEASPOON
• URAD DHAL                             - 1/2 TEASPOON
• GREEN CHILLIES                     - 4-6
• ASAFOETIDA POWDER          - A PINCH
•  SALT TO TASTE

METHOD

1.SOAK CHANNA OVERNIGHT OT FOR 6-7 HOURS

2.PRESSURE COOK CHANNA TILL DONE .

3.HEAT OIL IN A KADAI.

4.ADD MUSTARD SEEDS,URAD DHAL AND LET THEM  SPLUTTER  WELL.

5.ADD THE CHOPPED CHILLIES,CURRY LEAVES AND ASAFOETIDA AND FRY WELL.

6.ADD CHANNA AND SALT. COOK WELL.

7.WHEN ALMOST DONE ,ADD THE GRATED COCONUT AND STIR WELL AND REMOVE FROM HEAT.

# THIS IS A VERY HEALTHY DISH WITH HIGH PROTIEN AND  A LOW GLYEMIC INDEX ,

IT HELPS  TO KEEP SUGAR LEVELS UNDER CONTROL.

# SEVERE DIABETICS MAY AVOID OR MINIMISE THE COCONUT IN THE DISH.