Kabuli Chana Masala

Ok I’m here after a short break. It’s a relocation time for me J. Now im back with a simple recipe, Kabuli chana masala. When you have very limited ingredients it’s going to be a tough time for elaborate cooking. But it’s actually time for learning simple cooking, what I’m doing now J. For my usual chana masala I grind some masalas. But my today’s version is just with store bought chana masala. It tasted good. And I should say this kabuli chana get cooked well and looks great. Here goes the recipe.

Ingredients:

Kabuli chana – 1cup
Onion chopped – 1cup
Tomato – 1big
Ginger garlic paste – 1tsp
Chopped ginger – 1tsp (optional) (I added for more masala effect)
Garam masala powder – 1tsp
Chana masala powder – 1 ½ tsp
Turmeric powder – ½ tsp
Chilli powder – ½ tbsp.
Chopped coriander – 1tbsp
Salt

For tempering:

Oil – 1tbsp
Mustard seeds – ½ tsp
Fennel seeds – ½ tsp

Method:

Soak chana for 6 to 7 hours.
Transfer the chana to the pressure cooker and add chilli powder, garam masala powder, turmeric powder and salt. Water level should be equal or little less than the chana.
Cook till 7 to 8 whistles.
In a pan heat oil and do the tempering. Add chopped ginger and ginger garlic paste and toss for few seconds. Then add the chopped onion and fry till they turn translucent.
Add the chopped tomatoes and fry till they turn mushy.
Now add the cooked chana (drain the water and keep aside).
Add chana masala powder and stir them for 1 min.
Add water and cover the pan.
Let them cook for 2 to 3min in low flame till the masala get bind well.
Sprinkle the chopped coriander and serve hot with roti / chapati.