Saturday, 1 February 2020


Cooking Time excluding soaking time: 25 minutes
Yield: four servings


Chana Lentils 250 gms
Water as needed to soak lentils
Rock salt 3/4 tsp (1/4 tsp+1/2  tsp)
Tomatoes 6 pcs
Grated Garlic 1 tsp
Grated Ginger 1 tsp
Red Chilly Powder 1/2 tsp+1/2 tsp
Cinnamon 1/2 inch
Karam masala powder 1 tbsp
Fennel seeds 1 tsp+1/2 tsp
Groundnut oil 4 tbsps
Mustard seeds 1/2tsp
Finely chopped Bellary onion one cup or bowl
Green chilly 1-2 as per your choice.
Curry leaves 10-15 pcs
Turmeric 1/2 tsp
Coriander greens a fistful
Only one black cardamom


Soak black whole chana lentils in water for 4-5  hours
Pressure cook the drained lentils by adding water and1/4 tsp salt until two whistles.
Set aside to cool down.
Boil the tomatoes with 200 ml water until the skin shrunken.
Take out and set aside to cool down.
In a mixer jar, add garlic and shredded ginger, red chilly powder, fennel seeds,
cinnamon 1/2 inch, karam masala powder
cooked chana 1 tbsp and 50  ml water.
Cover grind to a smooth paste.
Heat the heavy bottomed vessel or pressure pan with groundnut oil.
Add mustard seeds to pop up.
Add one bowl of Bellary onion, curry leaves and green chilly.
Saute until the onion turns transparent. 
Now add the ground paste.
Let paste fried on medium heat.
Add tomato puree got from boiled tomatoes.
Allow boiling for 5 minutes.
Add black cardamom.
After 3 minutes, take out the black cardamom. 
The gravy turns much concentrated.
Add salt if needed.
Add cooked chana lentils and stir well to combine.
Finally, add coriander greens.

Chana masala is ready to serve.

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