Channa Curry/ masala:
South Indian style channa curry, matches with Chappathi,Puri, Naan, Roti, and with rasam rice. Curry will have more gravy, masala with less gravy or binded with channa choice is yours method are same only, to grind option is added here.
In the punjabi style or north indian channa masala, onions, tomatoes, spices and dry pomegranate seeds or mango powder, make the masala paste and give a spicy and slight sour taste to the chana or chole recipe. apart from the above ingredients, garam masala powder or chole masala is also added to the punjabi chana masala recipe.
whereas in this chana curry the real flavour comes from coconut and whole spices grind to smooth paste. you can actually get a distinct taste of coconut. there is a subtle sweetness and this chana masala is not sour or tangy but spicy.
Chick peas/garbanzo-1 cup(soak for 2 to 3 hours or over night)
Ginger paste-1 tsp
Garlic paste-1 tsp
Tomato chopped -1 big
Curry leaves few
Coriander leaves hand full
Chilli powder -2 tsp
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Fennel seeds-1/2 tsp
Cumin seeds-1/2 tsp
To grind for gravy: ( This is optional)
Fennel seeds-1 tsp
Cumin seeds-1 tsp
Coconut 2 tbsp
Boiled channa-3 tbsp
Method to Prepare:
Soak and Boil channa for 3 whistle.
Grind the above “to grind ingredients” in to smooth paste. ( For more gravy)
Heat pan,add fennel seeds,cumin seeds, Curry leaves to it.
Add chopped onion and saute until translucent.
Now add Ginger and Garlic paste and saute till raw smell vanishes.
Add chopped tomato ( tomato paste is also fine) and Salt to it, saute till it becomes paste.
Add garam masala powder, turmeric powder and chilli powder curry masala 1/2 tsp in to it and stir well.
Now add boiled channa and ground masala, water mix and allow it to boil for 5 to 10 minutes.
Sprinkle some chopped coriander leaves and transfer to serving dish.
The above said “To grind” ingredients is optional if you want more gravy you can grind and add masala, otherwise skip that, just mash the curry with the masher to get the masala consistency.