Channa Masala (Semi-dry version)

     Its been quite a long time, since I used chickpeas for some side-dish. Wanted to make a common side-dish for the rotis for dinner & something for the jeera rice for lunch. I went in for Channa Masala, which I thought would be an apt accompaniment for both. Was slightly tempted to make Batura for the Channa instead of rotis in the evening. But "the lazy me" inside me woke up and didn't allow me to do it :P

Prep Time: 8 hrs (overnight Channa soaking time) || Cook Time: 35 mins || Serves: 3 || Category: Side-dish for chappathi/roti, Semi-dry gravy

Ingredients:
1. Chickpeas (channa / Kondai kadalai) - 150 gms
2. Oil - 1 tbsp
3. Jeera (cumin seeds) - 2 tsp
4. Onion - 1 large
5. Ginger garlic paste - 2 tsp
6. Green chillies - 2 (slit)
7. Turmeric powder - 2 tsp
8. Hing (asafoetida) - 2 tsp
9. Tomato - 1 big
10. Kashmiri chilli powder - 2 tsp (optional)
11. Red chilli powder - 4 tsp
12. Salt - as required
13. Cumin seeds powder - 3 tsp
14. Water from cooked channa
15. Channa masala - 1 tbsp
16. Coriander leaves - 1 tbsp (finely chopped)

Method:
1. Wash and soak channa overnight for 8-9 hours and pressure cook for about 6-8 whistles. Save the water used for cooking chickpeas for later use. In a pan, drizzle some oil & add jeera (cumin seeds) and fry them. Then add the chopped onion, green chillies, turmeric powder & ginger garlic paste. Saute the onions till they turn translucent & the raw smell of ginger garlic paste subsides.

 2. Now add the chopped tomatoes, roasted cumin seeds powder, salt, red chilli powder, kashmiri chilli powder and give a stir.Cook for about 4-5 mins until the tomatoes turn mushy. Then add the water that has been saved from cooked channa & stir well. Cook for 5-6 mins. 

 3. Then add channa masala and cook for 2-3 mins. Add the cooked channa & mix well. Cook for about 3-4 mins and add chopped coriander leaves and switch off the flame.

Suggestions:

• Adding Kashmiri chilli powder imparts red colour to the gravy. It can also be skipped.
• If desired, after the gravy has cooled down slightly, add lemon juice for enhanced flavour.
• If channa masala is not available, it can be replaced with garam masala.

Serve hot with rotis/phulkas/batura or jeera rice...