Channa Masala

This is another one of those quick recipes that can be whipped up in the time it takes to order and wait for the Chinese food. This is Chole cooked the South indian way. We use tomatoes and turmeric and the dish looks somewhat red not black like the Punjabi version. It can be served with rice or roti, but tasted better with rice.



1 can Chick peas or 1/2 cup dried white channa soaked and boiled.
1 large onion - finely chopped
1 tomato - chopped fine

Heat some oil, add jeera. Fry onions till soft, add ginger garlic paste, some chopped green chilies and tomatoes and fry till soft. Add channa, 1 tsp channa masala, 1/2 tsp red chili powder, salt and 1/2 tsp lemon juice. Add 2 cups of water and pressure cook for 2 whistles (or cook on medium flame for 15 min until channa is soft). Then mash some of the chick peas with the back of a spoon to thicken the gravy. Add chopped coriander leaves. Serve with steamed white rice.