Channa masala craving and a jiffy recipe
for many months have been craving for a good channa masala and believe what we got from few restaurants was so pathetic. Oil floating full of masalas. Such a disappointment.
finally wanted to make a dried version just with the masala coated. Today I decided not to add garam masala powder because once you add that to the dishes, all the dishes taste the same.
so yesterday I had soaked it for 12 hours. Soaking removes the phytic acid from the channa which is an hind rant to digestion.
then discarded the soaked water and added new water just right, added salt and cooked soft.
this recipe is easy to make and quicker too.
first I added a tbsp of oil, sautéed onion, soamp, jeera, ginger, green chilli, tomatoes, red chilli powder, turmeric, and coriander powder. Added ginger too and fresh coriander too.
when cool grind.
add a tsp of oil to kadai again add jeera and asafoetida. Then add this masala and add the channa.
add salt to taste. And Kasuri methi.
you can choose to make it a gravy or a dry one.
it tasted real good. Finally.