Channa Masala

 
Ingredients

1.Dry Channa - 3 cups

2.Onions - 2(finely chopped)

3.Tomatoes - 3(finely chopped)

4.Ginger - 2tbsp(grated)

5.Green chillies - 4(slit in the middle)

6.Salt -  to taste

7.Garam masala - 1tsp

8.Red chilli powder - 1tsp

9.Amchoor powder - 1/2tsp

10.Turmeric powder - 1/2 tsp

11.Oil - 4tbsp

12.Coriander leaves - for garnishing

13.Whole garam masala  - 2elachi,1/2 cinnamon stick,3 Cloves

Method

1.Soak dry channa over night in water.Pressure cook the channa dal with salt and water for 3whistles.Remove 1/4 cup channa and mash them.Keep this a side.

2.Once the pressure releases remove the lid and drain the water.Keep this aside.

3.Heat oil in a pressure cooker.Add whole garam masala and fry in medium flame.

4.Add chopped onions and fry for 3-4 mts.

5.Add grated ginger to the onions and fry till the rawness disappears.Add chopped tomatoes and cook till it becomes soft.

6.Add turmeric powder,salt,redchilli powder,amchoor powder,garam masala and mix well.Add boiled channa,4cups water and again pressure cook for 3 whistles.

7.Remove the lid,turn the flame into high and add mashed channa to the gravy.Cook channa until you get desired consistency.

8.Serve with chappathis or paratha

Sago Channa dal payasam

Ingredients

1.Channa dal - 1/8 cup

2.Saggu biyyam/sabudana - 1/4 cup

3.Jaggery(powdered) - 3/4 cup

4.Milk - 3 cups

5.Nuts - 1tbsp

6.Elachi Powder - 1/2 tsp

7.Ghee - 2tsp 
 

Method

1.Heat 2tsp ghee and fry nuts till it reaches nice color.Remove and keep aside.

2.Soak chana dal for 30 mts and pressure cook with 1/2 cup water for 3 whistles.The dal should hold the shape and not a mushy texture.

3.Heat milk.Once it starts boiling reduce flame to medium  and add cooked chana dal,sago .Cook till the sago becomes transparent by stirring in between to avoid any burning.Cooking time of sago depends upon the quality.(Mine took about 10mts.)

4.Reduce flame low and add  powdered jaggery.Mix well till the jaggery melts and combine to the milk.You will see slightly thickness in payasam.Turn off the flame and garnish with nuts and elachi powder.

5.Transfer this to a bowl and serve hot or chilled.

Carrot coriander masala vada

Ingredients

1.Chana dal - 2 cups

2.Onion - 1 1/2 cup (chopped)

3.Ginger - 3tbsp(finely chopped)

4.Green chilli - 4(chopepd)

5.salt - to taste

6.Coriander leaves - 1cup(chopped)

7.Fresh carrot - 1 1/2 cup(grated)

8.Oil - for deep frying

Method

1.Soak chana dal in water for 1hour.Grind into coarse paste by adding 1/8 cup water if needed.

2.Mix all the above ingredients except oil.

3.Heat oil in a deep frying pan.Make lemon size ball and flatten into round shape.Drop vada into oil and fry in medium high flame till it chnages nice color by turning in between.

4.Serve with chutney or with chilli sauce.