Channa Masala

This one happens to be Neeth's favorite! A lengthly process but definitely worth it. The freshly made masala adds a lot more taste to it than getting one off the shelf.

For channa:-
1 cup Chick peas(Jarbanzo Beans) or Black Channa
1 Large Onion finely chopped or pureed.
2 Tomatoes finely chopped or 1/2 can Diced Tomatoes Pureed
2 - 3 Green chillies slit (finely chopped)
1tsp Ginger-garlic paste
1tsp Chilly powder
1/2 tsp Turmeric powder
1/3cup Oil
Salt - As required
Coriander leaves for garnishing

For the Masala Powder:
2 Tbsp Coriander seeds
2 inch cinnamon
1 Tsp Cumin seeds 1 Tsp Pepper corns
4 Cloves
(Dry fry the above ingredients and Grind to powder, or simply use 2 Tsp of Garam Masala Powder)

Preparation Method
1)Soak the channa overnight
2)Pressure cook it, till done with a tea bag (optional)
3)Grind onion, ginger & garlic to a smooth paste.
4)Heat oil in a pan or a kadai. 5)Splutter cumin seeds and add the slit green chilies
6)Add onion and ginger-garlic paste and saute, till the oil starts to separate.
7)Add Turmeric, Salt, Red chili powder and ground powders. Saute for a few seconds.
8)Add tomatoes and saute, till the tomatoes blend well & oil saperates. (About 10mins)
9) Add the cooked channa and mix well.
10)Cook, till the gravy thickens.
11)Garnish with coriander leaves.

For batura:-
3 cups Al lpurpose flour(Maida)
1/2 cup Milk
1/2 cup Curd
1/2 tspBaking powder
2 tsp Sugar
1 tbsp Ghee for Kneading
Salt - As reqd
Oil for deep frying

For making batura:-
1)Mix together all the ingredients for making batura.
2)Knead them together to make a smooth dough.
3)Keep it aside atleast for 1 hour.
4)Make medium sized balls off the dough.
5)Roll them out to thick big poories.
6)Deep fry them in oil.
Enjoy with sliced onions and a dash of lime! I prefer mine with fresh green chilies alongside a bowl of channa and hot baturas!