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Wednesday, July 20, 2011

Quick Masala Channa

I prepared this side dish many number of times, as it is quickly made.I follow Mrs.Mallika Badrinath's recipe from her book, from the time I bought the book. All you need is to soak the garbanza bean/kabuli chana over night. I use soda-bi-corbonate only while soaking, and rinse the channa well in fresh water before cooking in pressure cooker.The channa when cooked will be soft and at the same time retains its shape.


White kabuli channa1 cup
Cinnamon,cloves,cardamoma few
Oil and ghee/clarified butter2 tblsps

Grind together:

Onion2 no
Tomato2 or 3
Garlic6 or 7 cloves
Ginger1” piece
Pepper corns1/4 tsp
Cumin seeds3/4 tsp
Red chili powder2 tsp
Curry leavesfew
Coriander leaves1 bunch


Soak channa 10 to 12 hours before in water with a little soda-bi-carbonate.Wash well before cooking.
Heat ghee and oil in pressure pan or in the cooker body itself, add cardomom,clove,and cinnamon, and then ground masala.
Fry well till the ghee separates from it. Add soaked channa, enough water, salt and sugar to taste.Cover the cooker and pressure cook for 20 minutes after the vent has been kept, in medium flame.
Serve hot with finely chopped coriander leaves, finely cut onion and lime.
These type of cooking minimises our work and it tastes very good, as we are adding the salt and other masalas before itself.

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