Channa Curry

Sunday, August 21, 2011

Channa Curry

Channa Curry …Channa masala …is cooked in almost every Indian home. What amazes me the most is everybody makes it and everybody makes it differently!A simple dish that can have so many textures, consistencies, aroma and taste is definitely worth a spotlight here.


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Channa Curry


Channa Curry …Channa masala …is cooked in almost every Indian home. What amazes me the most is everybody makes it and everybody makes it differently! Comparing every place I have ate Channa Curry, no two curries were similar! At home I make at least three variants of it and I call all of them Channa Curry :-)! A simple dish that can have so many textures, consistencies, aroma and taste is definitely worth a spotlight here.

Channa Curry


Channa curry is a multi-spiced, high spirited, full masala dish but can be as mild or as hot as you like it! My spin on channa masala is I add lentils to the curry! Yes! Lentils give the curry a wholesome texture and earthiness.

Channa Curry



Onions and tomatoes cooked together to make gravy. Sugars in both the tomatoes and the onions caramelize giving a sweet but also a tart tinge. Combining warm cooked lentils to the gravy gives the dish a homey and hearty touch. Channa slowly simmered in this gravy along with fragrant spices and masala is just nose tickling and mouth watering!


Channa Curry


To me this is a wonderful comfort food– eaten with rice, chapatis, pooris or poured on top of a samosa to make a spicy chaat.



Channa Curry


Makes: 4 Servings

Channa - 2 cup cookedGinger Garlic Paste - 1 tsp
Toor Dal -1/2 cupChanna Masala - 3-4 tbsps
Onions - 1 choppedGaram Masala - 1 tbsp
Tomato - 3 choppedChili Powder - 1 tbsp
Clove - 4Turmeric powder - 1 tsp
Cinnamon - 1 inch stickSalt - to taste
Curry Leaves - 4Oil - 3-4 tbsp

Cook dal in a pot of water or in a pressure cooker until just done. Do not make it mushy.

Heat oil in a pan. Add cloves, cinnamon, curry leaves and stir till it flavors the oil.

Add onions and cook until soft and translucent.

Add tomatoes and cook till it becomes mushy and combines with the onions to make gravy.

At this time, add the cooked lentils and all the powders ,masalas and salt. Cook for a couple of minutes. Pour in a cup of water if the curry starts to thicken.

Add the cooked channa to the curry, cover lid and cook for about 5 -10 minutes till the channa absorbs the taste of the curry.

When you feel right about the taste and consistency, turn off the stove.

Garnish with some cilantro and serve hot.


4 comments:

Sharmilee! :) said...

Channa curry cant be any better than this...looks so flavourful n yummy

Sunshine And Smile said...

I agree with you .. every where I ate chana masala or chana curry, it always taste a lil different from one another but it always tastes awsm. This too looks lovely :)

Batool Aliakbar said...

I tried this and it came out very well! My own recipe is pretty much the same, but I don't add Toor Dal. This time I did and it did make a difference! I also added a little bit of Kasoori Methi at the end and that added a nice flavor too..

TheYummyMorsel said...

Hey Batool, its good to know you tried this out. Yup! Kasoori Methi does give an extra flavor to the dish.

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