Channa Masala, White Chickpeas Masala
Author:
Yummy N Tasty
Posted on,
28, Oct 2012
9.7 K views.
3
2.7/5 ( 3 votes )
Yields
5-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
30 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Chickpeas, White chana peas - 1 cup
- Onion, medium sized - 2 Nos, chopped
- Sliced coconut pieces - 3 Tablespoon
- Tomato, medium sized - 2 Nos, chopped
- Finely chopped ginger - 1 Tablespoon
- Finely chopped garlic - 1 Tablespoon
- Green chillies - 3-4 Nos, chopped
- Turmeric powder - ½ Teaspoon
- Coriander powder - 1 Tablespoon
- Kashmiri chili powder - 1 Tablespoon
- Garam masala - 1 Teaspoon
- Fennel powder - ¼ Teaspoon
- Mustard seeds - 1 Teaspoon
- Curry leaves - 1 sprig
- Chopped coriander leaves - 2-3 Tablespoon
- Coconut oil - 2 Tablespoon
- Salt to taste
Instructions:
- Wash and soak the chickpeas for about 6-8 hours or overnight.
- Heat oil in a pan and splutter mustard seeds.
- Then add in the the sliced coconut pieces and saute till it turns light brown color.
- Then add in the chopped ginger, garlic, green chilies and saute for 2-3 minutes on low heat.
- Add in the chopped onion, curry leaves and saute till the onion becomes translucent.
- Add the chopped tomato and saute until the tomatoes are mashed well.
- Then add in the turmeric powder, coriander powder, chilli powder, garam masala, fennel powder and fry for 2-3 minutes on low heat.
- Add in the soaked chickpeas, salt, sufficient amount of water to cook the chickpeas and mix well. Make sure that the water level should just above the mixture.
- Cover and cook till the gravy is thick and the chickpeas are cooked well.
- Remove from heat, add in the chopped coriander leaves and serve hot.
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Channa Masala, White Chickpeas Masala
| Author - Yummy N Tasty |
| Posted on - 28, Oct 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/channa-white-chickpeas-masala/ |
| Cooking time - 30 minutes |
| Serving - 5-6 person(s) |
Ingredients :
- Chickpeas, White chana peas - 1 cup
- Onion, medium sized - 2 Nos, chopped
- Sliced coconut pieces - 3 Tablespoon
- Tomato, medium sized - 2 Nos, chopped
- Finely chopped ginger - 1 Tablespoon
- Finely chopped garlic - 1 Tablespoon
- Green chillies - 3-4 Nos, chopped
- Turmeric powder - ½ Teaspoon
- Coriander powder - 1 Tablespoon
- Kashmiri chili powder - 1 Tablespoon
- Garam masala - 1 Teaspoon
- Fennel powder - ¼ Teaspoon
- Mustard seeds - 1 Teaspoon
- Curry leaves - 1 sprig
- Chopped coriander leaves - 2-3 Tablespoon
- Coconut oil - 2 Tablespoon
- Salt to taste
Instructions :
- Wash and soak the chickpeas for about 6-8 hours or overnight.
- Heat oil in a pan and splutter mustard seeds.
- Then add in the the sliced coconut pieces and saute till it turns light brown color.
- Then add in the chopped ginger, garlic, green chilies and saute for 2-3 minutes on low heat.
- Add in the chopped onion, curry leaves and saute till the onion becomes translucent.
- Add the chopped tomato and saute until the tomatoes are mashed well.
- Then add in the turmeric powder, coriander powder, chilli powder, garam masala, fennel powder and fry for 2-3 minutes on low heat.
- Add in the soaked chickpeas, salt, sufficient amount of water to cook the chickpeas and mix well. Make sure that the water level should just above the mixture.
- Cover and cook till the gravy is thick and the chickpeas are cooked well.
- Remove from heat, add in the chopped coriander leaves and serve hot.
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