Channa masala – a north Indian temptation!

There is a fast food restaurant called BIMBIS in Ernakulam. During my college days after our elaborated shopping in all the textile shops in M.G road me, my sister and my mother would dash towards this restaurant to have our favorites!

When we reached there I always got confused whether I want a masala dosa or paper roast or channa masala and battura! So I would ask my sister
‘What you are going to eat today?’ If she says masala dosa then I would tell ‘ok…. you buy a masala dosa; mom…you a paper roast and me battura and channa masala…okay… we can share…right?’
Reluctantly they would say, “ Okay… kothichi!!!… (meaning greedy girl)

Yes I chanced this north Indian delicacy at BIMBIS and it defeated my taste buds forever!

Ingredients

1. Chickpeas (cooked) – 2cup
2. Tomatoes (diced)- 1 nos
3. Onion (chopped) – 2 nos
4. Chilly powder – 1 tsp
5. Coriander powder – 2 tsp
6. Turmeric – ¼ tsp
7. Garam Masala – 2tsp
8. Cumin (Jeera) seeds – ¼ tsp
9. Salt – as required
10. Coriander leaves (chopped) – a few
11. Oil – 4tbsp

Method

1. Partially mash half the amount of chickpeas and keep aside.
2. Heat the oil in the pan and splutter cumin seeds.
3. Add onion and fry until they are light brown in color.
4. Add diced tomato and the spices.
5. Stir continuously and fry them till oil starts to separate from the mixture.
6. Add 1 cup of water and chickpeas.
7. Bring to boil and simmer till gravy thickness.
8. Remove from fire and garnish with chopper coriander leaves.

Varutharacha Kadala - Black Chickpeas Curry

Ingredients

1. Black Chickpeas (kadala) - 1 cup
2. Coconut squares - ¼ cup
3. Onion (chopped) – 1
4. Tomato (chopped) - 1
5. Salt - to taste

To Roast and Grind

1. Coconut (grated) – ½ cup
2. Button onion (chopped) - 2 nos
3. Fennel seeds - ½ tbsp
4. Cinnamon - 2" long stick
5. Cloves - 3 nos
6. Cardamom - 2 nos
7. Pepper - ½ tbsp
8. Chilly powder - 1 tsp
9. Coriander powder - 1 tbsp
10. Turmeric powder – ¼ tsp

For seasoning

1. Oil - 1 tbsp
2. Curry leaves - a few
3. Dry red chillies - 2 nos
4. Mustard seeds - a few
5. Button (cut into thin rounds)

Method

1. Soak Black Chickpeas overnight.
2. Pressure-cook it with coconut squares, salt, 1 ½ cup of water and chopped onion.
3. In a pan dry roast button onion, fennel, cinnamon, cloves, cardamom and pepper on medium heat.
4. When the coconut became golden brown add chilly, turmeric and coriander powders.
5. Saute till the powders are well roasted.
6. Grind it to a fine paste by adding ½ cup water.
7. Add this paste and tomato to cooked chickpea and mix well.
8. Bring to boil and remove when gravy begins to thicken.
9. Heat oil in a pan and splutter mustard seeds.
10. Fry curry leaves, button onion and dry red chilly.
11. Add this to the curry and mix well.

**You can replace the spices by ½ tbsp of garam masala powder.