Channa Curry

Channa masala is a routine side dish prepared for chapathi in our house. But channa and Bhatura is the best combo to me! Hasini's favorite is puri. She eats hardly couple of puris, so I prepare only once a month or so. Unlike in hotels, we tend to eat many puris when made at home. How much ever puri we eat, can never resist while making puris.

It serves up to 6-8 people

You need

2 Cups Kabuli Channa/Chickpeas
4 Onions chopped
6 large tomatoes
1 tbsp Ginger Garlic paste
1 tsp Anardana (Dried Pomegranate seeds)
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Channa Masala powder
1 tsp Red chilli powder
½ tsp Turmeric powder
1 tsp Lime juice
1 tbsp Jaggery
1 Tea bag (regular flavour)
1/3 Cup Oil
Salt to taste

Soak Channa/chickpeas overnight. Pressure cook till done(usually 3 whistles). Strain and reserve.
Crush and puree 4 tomatoes and keep aside. Finely chop the remaining tomatoes. Powder the anardana, then add half hand of boiled Channa, onions,cumin powder, coriander powder, jaggery and red chili powder. Grind to a smooth paste,and add water as required.
Heat oil in a thick bottomed pan. Add the ginger garlic paste and saute for a minute. Add the ground paste and saute for 5 minutes on low flame till the paste thickens and the oil begins to float on top.
Now add the tomato puree, boiled channa, chopped tomatoes and 1 cup water. Stir and bring to a boil on medium heat, simmer for 10 minutes. Now insert a tea bag and let the string hang on the side of the pan. Add channa masala powder, salt and lime juice. Let simmer for 4-5 minutes. Do not over boil as you don’t want an overpowering taste of tea in the dish. Discard tea bag, garnish with chopped coriander and serve hot.

Optional: You can also use tea bag while you pressure cook the chick peas. Avoid using in the both the ways. As too much of the tea taste in channa will not give a good curry.