Masala channa

Yield: 1 servings

Measure Ingredient
¼ kilograms Kabuli channa
2 mediums Onions
4 tablespoons Oil; (4 to 5)
6 \N Cloves garlic
1 \N 1 inch piece ginger
1 teaspoon Coriander-cumin
1 teaspoon Pepper
2 \N Green chillies
1 teaspoon Channa masala
1 teaspoon Garam masala
1 teaspoon `Kitchen King' masala
\N \N Salt to taste
1 slice Boiled or fried potatoes; tomatoes, chopped
\N \N ; coriander leaves
\N \N ; and lemon quarters.


Soak channa overnight. Next morning boil in salted water till tender, or pressure-cook till done. Drain if necessary or dry by putting on high heat till water evaporates. Keep aside.

Grind together onions, garlic, ginger and chillies. Fry in oil till brown.

Add spices and mix well, Add drained channa. Mix to coat channa with spices. Remove from fire. Serve garnished.

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