Aloo Channa Dry

Ingredients:-

 

Potato -  2 large cubed and cooked

Channa / Velai Konda kadalai / Chickpeas – 1 cups cooked

Tomato – 3 large pureed

Chilli powder – 1 tsp

Black Pepper Powder – 1 tsp

Amchoor Powder / Dry Mango Powder – 2 tsp

Garam Masala Powder – 1 tsp

Turmeric Powder / Manjal Podi -1 tsp

Coriander Powder / Malli Podi -1 tblspn

Sugar – 1 tsp

Salt to taste

Kasuri Methi Leaves / Dried Fenugreek Leaves – 1 tblspn

Cumin Seeds / Jeerakam – 1 tsp

Oil- 1 tblspn

Method:

Heat 1 tblspn oil in a kadai. Add cumin and allow it to splatter.

Add tomato puree and cook for 5 mins till it gets cooked.

Add in chilli, garam masala, coriander, amchoor, turmeric,pepper powders and mix well.

Add in salt and sugar and mix well. Add kasuri methi leaves and mix well.

Pour enough water and add cooked chana and potatoes and mix well.

Cover and cook on a very low heat for 15 mins till everything gets united.

Serve hot with rice or roti.

Jain Style Channa Masala

This recepie is taken from another blog..

Ingredients:

Oil - 3 tblspn
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Cumin Seeds / Jeerakam - 1 tsp
Gram Flour / Kadalai Mavu / Besan - 1 tblspn
Tomato Puree - 1 cup
Turmeric Powder / Manjal Podi - 1 tsp
Chilli Powder - 1 tsp
Coriander powder / Malli Podi - 1 tblspn
Ginger - 1 tblspn grated
Salt - to taste
Sugar - 1 tsp
Chickpeas/Kabuli Channa-3 cups cooked/2 cans drained & washed
Garam Masala Powder - 1 tsp
Coriander leaves / Cilantro for garnishing

Method:

Soak Channa overnight. Drain water and add it to the pressure cooker. Cook it for 4 whistle. Simmer the pot for 15 mins. Switch off the flame and let the steam escape all by itself. Thats it your channa is cooked.

Now heat oil in a sauce pan. Add in cumin seeds and asafoetida powder. 

Add in the gram flour and roast in the oil for a min.

Now add in tomato puree and mix well. Cook that till oil separates.

Now add in the spice powders, salt, sugar and ginger. Give it a good mix.

Pour in water along with channa and let them come to a boil.

Now simmer this for 10 mins.

Sprinkle some garam masala powder and  cilantro.

Serve with battura, poori or roti.