Apart from our gojju, palya, majjige-huLi, mosaru-bajji/raitha , Saagu, etc nowadays kids prefer eating North-Indian gravies , especially during holidays/sundays or for lunch boxes.. My daughter always tells me to prepare chole or channa masala for pooris..
Below is my cousin’s recipe who is very good in making gravies, rice varieties (north indian dish types) etc.. We got introduced to gravies through her itself and now finds a regular place in our menu…
There are many ways of making this chole masala, this is one type where the ready-made powders are used like garam masala/channa masala powder.. I will post another method by grinding fresh masala and making chole..
Kaabul Channa or Kaabul kadale( white chikpeas) – 1 Cup
Onion – 1 big or 2 medium sized
Ginger – 2 inches chopped into fine pieces
Coriander leaves – 4 to 5 sprigs
Tomato – 2 medium sized or 3 small ripen or deeply red colored
Green chillies – 2 chopped
Jeera or Cumin- 1/2 tspn
Turmeric or arishina – 1/2 tspn
Red chilli powder -1 tspn
Garam masala powder or Channa masala powder- 1 tspn
Sugar -1/2 tspn
Salt – 2 tspns
 Soak Kaabul Channa or white chikpeas in water for 8 hours or preferrably overnight so that morning breakfast preparation is easy.
 Chop Onions, green chillies
 Grind the ripen tomatoes.. This is tomato puree.
 Take 2 tablespoons of soaked kaabul channa and grind it separately into a thick paste..
 Heat Oil(3 tspns) in a kadai/pan and add jeera.. Usually for gravies jeera or cumin is added, like how we add saasive or mustard for seasoning purpose..
 Once jeera splutters, add chopped onions and finely chopped ginger.. Fry well and add a 1/2 tspn of salt to fry evenly and to get good aroma or onions.. fry well for 3 minutes, now add pureed tomato and fry for 2 more minutes
 Now add turmeric powder, red chilli powder, garam masala or Channa masala powder( If both channa masala and garam masala powder is added then add 1/2 spoon each) fry well till the oil starts leaving the pan sides..
 Now add the ground paste of kaabul channa under preparation section.. fry well and then add the boiled kaabul kadale or channa.. Boil well and lastly add sugar, salt and coriander leaves…
 Keep aside the water used to boil the channa and use as and when needed like during making a paste of channa or when the gravy is thick and to adjust consistencies or if really needed can add full or could also be used to make rasam or sambar with that water..
Instead of Kaabul Channa , I use the same recipe to make varieties of masala gravies using kadale kaalu or black channa, alasande kaaLu or lobia beans and mixed beans also…
Please do give a try using the above recipe or it’s variations and do not forget to let me know how it turns out, if you have used the above method.. 🙂