Channa masala - Chick pea masala
Cooking time: 10 min. / 30 min.Difficulty: easy
I cannot imagine India without this dish. This is simply one of the most common dishes you can get across India, usually for breakfast already with various kinds of rotis and then all day long with rice and other kinds of Indian dishes.
Process
Soak chick peas overnight and cook according to instructions on the pack.
Heat oil on a pan on a high heat, add mustard seeds and curry leaves. After 0,5 min add tomatoes, ginger, garlic, onion, salt and cover with lid. Saute on a small fire 10 minutes, until tomatoes get soft and make a pappy consistency. Add all the spices and 1/2-1 glass of water, that the mix is submerged.
In about 2 minutes add boiled chickpeas and warm it up.
Serve with rice, Indian bread (roti), dosa or apam.
If you like it hot, add green chilies with tomatoes. Add coconut milk to soften the curry.
To buy curry leaves US, UK, Europe
Ingredients
For 4 portions:
- chickpeas
- 2 larger tomatoes chopped
- 2 red onions fine chopped
- 3 cloves garlic crushed
- 1 cm fresh ginger crushed
- 1/2 tsp black mustard seeds
- 10 curry leaves
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1-2 tsp coriander powder
- 1 tsp meat broth powder
- 1 tsp fennel seeds
- 1 and 1/2 tsp cinnamon
- pinch of salt
- 2 tbs coconut or vegetable oil
Side dish:
- rice or Indian bread, apam, dosha .......
Authentic tools needed:
- kadai pan
- rice cooker