Jan 19, 2011

Black channa ( kadala ) masala

Black channa ( kadala ) masala

A tasty side dish with Rotis / Idiyappam / Appam

Serves: 2

You will need

1 cup ( 100 g ) black channa ( kadala )
2 1/2 cups water
1/2 teaspoon salt
1 tablespoon oil
1 onion, finely sliced
6 cloves , chopped
1/2 - inch piece ginger, chopped
1 spring curry leaves
1 tomato, finely chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
100 ml ( 1 cup ) water
1/2 teaspoon garam masala powder
1 tablespoon coconut milk ( dilute coconut milk in 2 tablespoon water )


Wash and soak black channa in 2 1/2 cups water for 6 - 7 hours or overnight and pressure cook for 30 minutes or till done ( reduce heat to medium after 2nd whistle and cook on a medium heat for 25 minutes ).

Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoons water.

In a wide kadai / frying pan, heat oil. Add finely sliced onion. Fry till golden color.

Add chopped garlic, curry leaves and ginger. Saute for 2 - 3 minutes.

Add chopped tomatoes. Fry till well blended.

Add diluted red chilli powder, turmeric powder and coriander powder. Stir for 2 - 3 minutes and water dries up.

Add cooked channa, adjust salt to taste and 1 cup ( 100 ml ) water. Mix all the ingredients well, add garam masala powder, cover with a lid and cook on a low - medium heat for 15 minutes until the gravy thickens and fragrant. Switch off the heat.

Add diluted coconut milk. Mix it well. Serve with Rotis / Idiyappam / Appam ....

How to make Triangular & Layered Parathas ?

Roll out each ball into a thick flat round ( approximately 6 inches in diameter ).

Apply little oil / ghee, sprinkle a little flour and fold it into semicircle.

Again apply oil / ghee and flour. Fold this semicircle into half to represent 1/4 of a circle ( the shape will approximately be like a triangle ).

Sprinkle sufficient flour on this and roll it carefully to form a normal size paratha in triangular shape ( Cut and size to form triangle if it is not shaped properly during rolling ).

Heat griddle / frying pan and apply little oil / ghee. Put the paratha on it. Cook by adding oil / ghee around the edges.

Turn and fry the other side by applying oil / ghee ( adjust heat low to medium and do not cook on high heat. Approximate frying time 3 - 5 minutes for each paratha ).

When brown patches appear on both sides ( also it will puff slightly ), remove from the griddle / frying pan and serve hot with any Mughlai / North Indian dishes / Dal etc of your choice.


Reva said...

looks lovely...

Priya Suresh said...

Triangular paratha and channa masala both together makes me hungry..