Chana Masala (No added onion and garlic, made of dry roasted
coconut paste. Best with batura / poori / chapatti … My amma’s recipe !!
Serves: 4
For the dry roasted coconut paste:
Ingredients
1/2 coconut, grated
6 dried red chillies (medium size) or 8 dried red chillies
(small size)
1 tablespoon (15 g) coriander seeds (kothamberi)
1/2 teaspoon peppercorns
½ teaspoon jeera (cumin seeds)
½ teaspoon perunjeerakam (saunf)
2 cardamoms
2 cloves
1 cinnamon stick
1/2 teaspoon turmeric powder
Method
Heat an iron kadai. Dry roast grated coconut for 15 - 17
minutes on a low to medium heat or until the moisture completely dries up from
the grated coconut and also started getting light brown color.
At this point, add dried red chillies , coriander seeds, jeera, perumjeerakam, peppercorns, cloves, cardamom and cinnamon. Dry roast on a low to medium heat
for another 15 minutes or till golden color. Switch off the heat. One can
notice a color change in red chillies, grated coconut and also a nice aroma. Add
turmeric powder and stir well. Keep aside to cool for 20 minutes.
Transfer the
dry roasted coconut mixture into a small mixer bowl and make a paste. Sprinkle 2 –
3 tablespoon of water if required to make a smooth paste.
For chole (channa):
1 cup (200 ml / 8 oz – Indian standard measuring cup) chole
(white chick peas)
2 ½ cups water (500 ml)
½ teaspoon turmeric powder
1 teaspoon salt
Method
Wash and soak Kabuli channa / white channa for 6-8 hours (or
overnight) in 2 1/2 cups water (500 ml). Add salt and turmeric powder and
pressure cook (pressure cook along with soaked water – Final water level should
be 1 – inch above chole / channa / chickpeas) for 30 minutes ( reduce heat from
high to medium after 3rd whistle and cook for 25 minutes ). Allow to cool
naturally. Open the lid , keep aside to cool for 15 – 20 minutes. Reserve 1/4 - ½ cup
(50 - 75 ml) stock for later use.
Final preparation:
In a bowl or pressure cooker itself (without pressure cooker
lid), mix boiled chana (along with stock) with 3 tablespoon (or to taste) dry
roasted coconut paste. Add extra ½ cup water (water level should be ½ - inch
above chana and coconut masala) if required. Adjust salt to taste. Mix all the ingredients
well. Cover with a normal lid and cook on a medium to low heat for 10 – 12 minutes
until chana combined with coconut paste / fragrant. Serve with batura / poori /
chapatti / phulkas ..
3 comments:
Looks delicious!!
I did try the recipe but what do we do with
the remaining masala...
Hello Deepa Bhat, Thanks for query on Chana masala :)Store remaining masala in a refrigerator. We can use remaining masala for the preparation of paneer, tomato - onion gravy, or some mixed vegetable curry.
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