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Chettinad chana curry

channa masala
5 from 1 vote
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Ingredients

Pressure cook chana

  • 1 cup chickpea
  • 3 cups water
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • 1 clove
  • small piece cinnamon

To roast and grind

  • 1/2 tablespoon sesame oil
  • 1 clove
  • small piece cinnamon
  • 1/4 cup coconut
  • 1 teaspoon pepper
  • 4 garlic
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • curry leaves
  • Ginger
  • 1/2 teaspoon poppy seeds
  • 1 tablespoon dhaniya
  • 6 small onion
  • 1/4 cup Water + extra

Pressure cooker Chana masala

  • 1 tablespoon peanut oil
  • curry leaves
  • 1/2 teaspoon fennel seeds
  • clove
  • Cinnamon
  • 1 tomato
  • green chilli
  • 20 small onion
  • 1 teaspoon Kashmiri chili powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon sambar powder
  • 2 +1/2 cups water
  • Required salt

Instructions

  • Soak chickpea overnight
  • Discard the water. Add soaked Chana, pepper, cumin seeds, clove , cinnamon , water, sesame oil, and required salt; pressure cook for 6 whistles
  • add sesame oil and heat
  • furthermore add clove, cinnamon, fennel seeds, pepper, cumin seeds, coriander seeds, and poppy seeds; roast
  • add small onion, ginger, garlic; saute well
  • turn off the stove
  • add water and coconut; cool and grind well
  • heat oil
  • add clove, cinnamon, curry leaves, green chilli, and fennel seeds; splutter
  • Furthermore, add onion and sauté till it turns translucent
  • add tomatoes, salt, turmeric powder, sambar powder and chilli powder; saute till tomatoes turn mushy
  • furthermore add ground masala; mix well
  • add water  and cooked Chana ;boil
  • Pressure cook for 3 whistles
  • Mix well and boil

Video

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