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.
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 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.
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!
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.
Makes: 4 Servings
|Channa||- 2 cup cooked||Ginger Garlic Paste||- 1 tsp|
|Toor Dal||-1/2 cup||Channa Masala||- 3-4 tbsps|
|Onions||- 1 chopped||Garam Masala||- 1 tbsp|
|Tomato||- 3 chopped||Chili Powder||- 1 tbsp|
|Clove||- 4||Turmeric powder||- 1 tsp|
|Cinnamon||- 1 inch stick||Salt||- to taste|
|Curry Leaves||- 4||Oil||- 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.