Love Love channa masala all time. Always will like to have it alone rather than tasting it along with Poori or Rotis. My first tasted and tried version was my mother's all time punchy version (Here it is). This version II or 2.0 was my friend's version which i recently came to know during our chit-chat session. I felt it was very easy method and want to try it on a day. Thankfully, was on my diet week and planned to make some side-dish for my rotis. So prepared it and here you go..........
METHOD:
Heat a spoon of butter in a pan. Once done, saute all the ingredients under "To Roast & Grind" until raw smell goes off. Let it cool down for a while. Now heat a spoon of butter in another pan, add 1 1/2 cup of boiled channa dhall and do a sauting by adding channa masala, turmeric powder and salt. Now grind the roasted mixture along with remaining 1/2 cup of boiled channa dhall. Pour it into the pan, give a hard stir. Adjust with salt. Let it boil it until raw smell of the added powders goes off. Once done, garnish with leamoin juice, chopped coriander leaf and serve hot with Roti.
Note: Grinded the channa dhall just to add thickness to the gravy
♬ Sangeetha♡Nambi ♬
ALL YOU NEED:
| Boiled Channa Dhall | 2 Cups |
| Channa Masala | 1 spoon |
| Butter | 1 spoon |
| Tumeric Powder | Pinch |
| Coriander Leaf | 2 Twigs |
| Lemon Juice | 1 spoon |
| Salt | To Taste |
To Roast & Grind:
| Diced Onion | 2 Nos. |
| Diced Tomato | 1 Nos. |
| Ginger | 1 inch |
| Garlic | 8 or 9 Nos. |
| Cloves | 4 Nos. |
| Cinnamon | Pinch |
| Butter | 1 spoon |
METHOD:
Heat a spoon of butter in a pan. Once done, saute all the ingredients under "To Roast & Grind" until raw smell goes off. Let it cool down for a while. Now heat a spoon of butter in another pan, add 1 1/2 cup of boiled channa dhall and do a sauting by adding channa masala, turmeric powder and salt. Now grind the roasted mixture along with remaining 1/2 cup of boiled channa dhall. Pour it into the pan, give a hard stir. Adjust with salt. Let it boil it until raw smell of the added powders goes off. Once done, garnish with leamoin juice, chopped coriander leaf and serve hot with Roti.
Note: Grinded the channa dhall just to add thickness to the gravy
♬ Sangeetha♡Nambi ♬
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