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Thursday, May 6, 2010


Kabuli channa - 1 cup
Onion(chopped) - 1 med
Tomato (pureed) - 2 big
Green chilli(chopped)- 1-2
Ginger paste - 1 tsp
Salt - To taste
Tumeric powder - 1/4 tsp
Channa masala - 1 1/2 tbsp
Coriander leaf - 4 tbsp
Ghee/oil - 1 tbsp

Soak kabuli channa for 6-7 hrs or overnight.
Pressure cook channa for 5-6 whistles.
Heat ghee in a pan, add green chillies and onion.Saute till onions are golden brown.
Add tomato puree,ginger paste and tumeric powder. Cook till gravy thickens.
Remove excess water from cooked channa and mash few channas.
Add cooked channa, salt and channa masala and water(as required).
Simmer and boil for 10-12 mins.
Turn off heat and garnish with coriander leaves.
Serve hot with rotis/puri/rice.

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