|
CHANNA
MASALA
| Channa |
1cup |
| Onion |
1 |
| Tomato |
1 |
| Fennel
seeds |
1/2
tsp |
| Red
chili powder |
1
tsp |
| Garam
masala |
1
tsp (curry powder) |
| Coconut
milk |
3/4
cup |
| Coriander
leaves |
|
| Salt |
|
| Oil |
|
- Soaked
the channa in water for 16 hrs.
- Cook
channa in a cooker, drain the excess water and keep it aside.
- Heat
the pan with the oil and add fennel seeds when it pops add the
choppedonion and fry until it becomes golden brown.
- Then add
chopped tomato and fry for 3 minutes, add chili powder, garam
masala (curry powder) fry well, when the aroma comes out add thecooked
channa and add little water into it.
- Now
add the salt and coconut milk, bring to boil in the medium heat
for 6 min. Garnish with the coriander
leaves and remove from the stove.
- Serve
with Chappathi and Poori.
|
|
|
