Channa Masala always reminds me of lazy Sundays and even more relaxed day that follows. There was a time when on waking you can actually sit out and enjoy the serene early morning, with cool breeze touching your cheeks and you fill you don’t want anything else at that moment. Life is perfect and it gets even more perfect when you are treated to a delicious breakfast of Pooris/ Baturas
Followed by a viewing of good old hindi songs in rangoli on the national dd. Then a relaxed loitering around the house, while everybody is busy with their own things, nobody bothering you much on anything. Followed either by a feast from Amma or a lunch out and then a wonderful siesta that keeps you under duress till late evening. Lapping on Chaaru
, followed by a stroll under moonlit nights that makes you want to curl again. Life indeed was straight out of a book. Of course, the butterflies that run around in rocket speed, the moment you get back home and remember college, well you had a whole day to enjoy right.
Growing up, this was the scene every Sunday. Though I am realistic enough not to expect this now, whenever I make poori chana, I remember my own childhood days and get nostalgic. Which by the way is every week! Sometimes I almost wonder if we only live in our past, the memories that made it all so colorful, wanting to savour those moments again, without a care in the world on thoughts on who gets to do the next thing down.
My parents have never been strict and let me enjoy every bit of whatever was happening. When I try to be little strict with my kids, hubby dear stops me, saying they should enjoy without us going up their throat, every other second. Well I point out that our parents never preached much, yet they were role models for us to learn. The current generation never seems to understand even after being told. But then maybe that is how it has to be.
Anyway the thought of channa masala seems to have evoked lot of thoughts. With kids being at home the last two days, because of rains, they exams have been postponed. So being at home they naturally want different breakfast than Dosa or idlis. And pooris reserved for a Sunday gets made. And what better than enjoying those with Channa masala.
I have so many channa masala recipes, that yet another one was just fine. Makes it easy to have so many to choose from. This version is even more creamier and kids loved it so much.
So for K, it is Kabuli Channa Masala!
Incidentally this was first made with Aloo Batura
and it was a great combo as well.
Kabuli Channa / Chickpea Masala
Kabuli Channa / Dried Chickpea – 1 cup
Onion – 1 big, coarsely minced
Ginger, grated – 1 tsp
Green chili – long
Tomato puree – 3 big ones
Cooking oil – 1 tsp
Butter – 1 tsp
Cumin Seeds – 1/2 tsp
Bay leaf – 1
Cinnamon -0 1″
Cloves – 2 -3
Cardamom – 2
Garam masala powder – 1/2 tsp
Turmeric powder a pinch
Kasturi methi / mint leaves – 1/2 tsp
Milk – 1 cup
Cream – 1 tsp
Coriander leaves to garnish
For garnishing finely chopped Fresh onions, Fresh tomatoes and a dash of lemon juice.
How to make Kabuli Channa Masala
Wash and soak the channa overnight. Change waters and pressure cook till soft. Drain over a colander, remove 2 tbsp of boiled channa aside. Puree this to a smooth paste to be added to the gravy for thickening.
Mark the tomatoes and soak in hot water for 10 mins. Peel off the skin and make puree.
In a non stick pan, take the butter, oil, add cumin seeds, bay leaf, cinnamon, clove and cardamom. When they start to crack, simmer and add the minced onions. Add the slit green chilies, grated ginger along with onions, and fry over medium heat till the onions turn colour. Add salt to fasten the browning.
Now add the tomato puree, cook on low flame with a lid (as they splutter). Keep stirring. It might take a while.
After 10 minutes, add Garam Masala powder, turmeric powder. Add dried mint powder. Then boil for a while.
When the oil starts to come out on the sides, which takes about 10 mins, the masala is ready.
Add the drained chickpeas, let it blend well. Then add the ground chickpea puree and adjust the consistency by adding drained water. Let it boil for 2 minutes.
Simmer and add milk and cream. Mix well. Switch off the stove after a minute. Garnish with fresh chopped coriander.
Just before serving, garnish with freshly chopped onion, finely chopped tomatoes with a dash of lemon juice squeezed on top .
Serve it with poori / Batura. I served it with Aloo Batura
Channa Masala | Spicy Chickpea Curry
Chhole Masala / Channa Masala
Chana (Chole) Masala Rice | Curried Chickpea Rice
Peshawari Chana | How to make Peshawari Chana
Poori Channa | Chana Masala | Chickpeas Curry
Chole Masala with Aloo
Stuffed Chana Puffs | Calzone with Indian Style Chole Filling
Pindi Chana Wrap | Pindi Channa Roll
Logo courtesy : Preeti
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