Ingredients
- Channa / Kondai kadalai - 1 cup
- Onion - 2
- Tomato - 2 big
- Green chilli - 1
- Ginger - 1 inch
- Garlic - 6
- Turmeric Powder - 1/4 tsp
- Kashmiri Chilli Powder -1 tsp (adjust according to your spicy taste)
- Coriander Powder -2 tsp
- Chana masala Powder -1 tsp (optional)
- Oil -1 tbsp
- Butter – 1tbsp
- Bay leaf – 1
- Coves -1
- Coriander leaves
- Sugar – 1tsp
- Salt as required
Preparation
- Soak channa (Kondai kadalai) overnight or 7 to 8 hrs and pressure cook channa with salt for 6 whistles. Channa should cook well(soft).
- Now in a mixer jar, add 1 onion, 2 tomatoes, garlic, ginger, green chilli and grind fine paste.
- Now heat the pan with oil,butter and add cloves and bay leaf.
- After that add sliced onion and saute for a min and add the grounded paste, saute till raw smell goes off.
- Now add the spice powders, salt and channa.
- Add water according to the thickness.
- Cook the mixture on low flame until it comes like a gravy consistency.
- Finally garnish with coriander leaves and serve.
- Ready to taste channa gravy/ Kondai kadalai masala with chappathi,poori, dosa.
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