Channa Curry:South Indian style channa curry, matches with Chappathi,Puri,Naan,Roti,and with rasam rice.

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 masala 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.

Ingredients:

Chick peas/garbanzo-1 cup(soak for 2 to 3 hours or over night)

Ginger paste-1 tsp

Garlic paste-1 tsp

Onion chopped-1

Tomato chopped -1 big

Curry leaves few

Coriander leaves hand full

Chilli powder -2 tsp

Garam masala powder-1 tsp

Salt-1 tsp

Turmeric powder-1/4 tsp

To temper:

Oil-1 tbsp

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

To grind:

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.

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 and Salt to it, saute till it becomes paste.

Add garam masala powder,turmeric powder and chilli powder in to it and stir well.

Now add boiled channa and ground paste,mix and allow it to boil for 5 to 10 minutes.

Sprinkle coriander leaves and transfer to serving dish.

Note:

Add 1/2 boiled Carrot and tomato while grinding,if you prefer more gravy to serve in the party or Gathering.