Ingredients:
1. Chana – 1 cup
2. Onion – 1 no
3. Sambar Powder (Chilli & Coriander) – 1 tbsp.
4. Garam Masala – 1 tbsp.
5. Salt – to taste
6. Lemon Juice – ½ tbsp.
To Sauté & Grind:
1. Oil – 1 tbsp.
2. Onion – 2 nos.
3. Tomato – 3 nos.
4. Ginger – 1 inch size
5. Garlic – 8 cloves
6. Pepper – ½ tsp
7. Cashew nut – 2 nos.
8. Fennel seeds – 1 tsp
For Tempering:
1. Oil – 2 tbsp.
2. Cloves – 3 nos.
3. Cinnamon – 1 inch size
4. Bay Leaf – 1 no
Method to Prepare:
.
1. Soak white Chana overnight.
2. Next day, wash the Chana thoroughly, Pressure cook it adding salt and required quantity of water along with the Chana.
3. Chop onion and tomato and keep aside.
4. Heat a pan with a spoon of oil and add the content like fennel seeds, pepper, cashew nuts, ginger, garlic and onion one by one. Once the onion gets sauté well, add the chopped tomato.Chinna rasu, ]Allow it to cool for some time and grind it in a mixer (without adding water).
5.
Again heat the pan with oil and add cloves, cinnamon, bay leaf and onion.
6.
Once the onion gets sauté well, add the grinded onion and tomato paste and mix well for few minutes.
7.
Then add the turmeric powder, sambar powder (chilli and coriander mix), Garam masala and required salt (add little quantity of salt as we already add salt to Chana during pressure cook.
8. Stir well, then add the cooked Chana along with the cooked chana water to it, mix well.
9.
Allow it to cook for about 5 minutes or else pressure cook it for a whistle in the pressure cooker so that the masala gets mixed well with the Chana.
10.
Finally add the lemon juice to the masala and stir well.
11. Serve hot Chana Masala with either Chapati or Poori!!!