Chettinad chana masala

CHETTINAD CHANA MASALA

INGREDIENTS

• White kabuli chana /chick peas – 200 gms
• Oil – 1 tbsp
• Bay leaves – 1
• Finely chopped shallots – 8 to 10 nos  OR  1 onion
• Curry leaves – few
• Ginger garlic paste – 1 tsp
• Tomato chopped – 1 big
• Salt to taste

FOR GRINDING

• Green cardamom – 1
• Cloves – 1
• Cinnamon – a very small piece
• Jeera – 1/2 tsp
• Fennel seeds / saunf – 1 tsp
• Khus khus – 1 tsp OR 3 cashews
• Coriander seeds – 1 tbsp
• Pepper – 1/2 tsp
• Red chilli – 4 or 5 or as per taste
• Grated coconut – 1/4 cup

PREPARATION

1. Soak the chana overnight .
2. Pressure cook on medium high for the first whistle .
3. After the first whistle lower the flame to medium lowest and cook for 10 mins . *** this is how I cook chole or mutton . You can cook like regular recipes upto 4 or 5 whistles.
4. Keep the cooked chana aside.
5. Dry roast the green cardamom + cloves + cinnamon + star anise + jeera + fennel seeds + pepper + red chilli till aromatic .
6. Now add the grated coconut ,stir and fry till brown .
7. Once it cools grind it into a fine paste by adding 1/4 cup water.

METHOD

Heat oil in a pan ,add the bay leaves .

Add the shallots + curry leaves and fry till brown .

Add ginger garlic paste and fry till raw smell leaves .

Add tomatoes + salt and fry till mushy .

Add turmeric pwdr and mix.

Add the coconut paste and mix well .

Stir and cook for a min.

Add the cooked chana and mix well.

Cook for a min.

Add 1 or 1½  cup of water and mix well .[water quantity depends on whether you want dry or gravy type ]

Cook on medium flame for 3 – 4 mins till desired consistency.

Once done ,off the flame and garnish with finely chopped coriander leaves or curry leaves .

This curry goes well with rice / dosa /idli /chapati /rice noodles.

NOTES

1. The same recipe goes for chettinad egg /prawns /mutton /potato curry.
2. You can add kashmiri red chilli for red colour.

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