Wednesday, 4 June 2014


Preparation Time: 30 mins
Cooking Time: 15 mins

1 cup chana dal (split bengal gram)
1/4 cup chopped onions
1/2 cup tomato puree
1 tsp ginger-garlic (adrak-lehsun) paste
1 slit green chilli
1/2 tsp chilli powder
3/4 tsp coriander (dhania) powder
1/2 tsp chole masala
salt to taste

1.Soak the channa in enough water for 8 hours.
2.Drain, add water and pressure cook for 15 minutes.
3.Allow the steam to escape before opening the lid.
4.Remove a handful of channa and blend it in a mixer. Keep aside.
5.Heat some oil in a kadhai, add the onions and saute for 3 minutes.
6.Add the ginger-garlic paste and saute for few minutes.
7.Add the pureed tomatoes and saute for some more time.
8Add the chilli powder, coriander powder, channa masala powder and salt and mix well.
9.Add the mashed channa, some water, mix well and boil for 15 to 20 minutes.
1o.garnished with butter,dhaniya.
11.Serve hot with chappathi or bahtura or puris.

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