Monday, December 7, 2009

Punjabi Black Channa Masala - No Overnight Soaking



Channa Masala is always a favorite in our house provided it is the White Channa. Black Channa is only prepared during Saraswathi Pooja. I don't know what I had in mind when I picked up 1/2 kilo of Black Channa last month. One of my neighbor is a Punjabi and she prepared some Black Channa Masala. That was truly yummy!!! I decided to try it. The best part of the recipe is - you do NOT need to soak the channa the previous night. Today I tried it and this is one recipe which is sure to stay. Surprising I could not find a similar recipe on the internet. So here we go with the true Punjabi Channa Masala recipe:


Ingredients

Part 1

Black Channa - 1.5 cups
Turmeric Powder - 1/2 tsp
Salt - as per taste

Part 2

Tomato - 3
Onion - 4
Ginger Garlic Paste - 1 - 2 tbsp
Salt - as per taste
Turmeric Powder - 1/2 tsp
Dhaniya Powder - 1 tbsp
Chilli Powder - 1 tbsp
Garam Masala - 1/2 tsp
Channa Masala - 1 tsp
Green Chillies (slit into two) - 2
Butter - 1 tsp (Optional)
Corriander - For Garnish
Oil - 3 tbsp

Preparation

Cook Part 1 ingredients in a pressure cooker for one whistle. Remove it from the stove top and keep it aside for 1.5 - 2 hours. Do not open the lid or remove the whistle. This is the actual soaking time.

Grind tomatoes to a fine paste. Deep fry the onions in oil till golden brown. Remove the onions and grind them to a fine paste.  In the same oil, add ginger garlic paste, tomato puree, onion puree, turmeric powder, dhania powder, chilli powder, garam masala, channa masala and green chillies. While adding salt keep in mind the salt added in the channa. Keep stirring this mixture. The mixture will come together and it is done when oil starts to come to the top.

After 2 hours of keeping the pressurized channa aside, open the cooker. Add the mixture and mix it thoroughly. Add butter to enhance the taste. Once again pressurize the entire channa + mixture. After 1 whistle, keep the stove in low / sim for 30 minutes. Switch the stove off after 30 minutes. When you open the cooker once steam has been released you will notice oil settled in the top. If you want you can remove it. Otherwise you can mix the entire mixture. Garnish with corriander leaves.

Punjabi Black Channa Masala is ready and yummy!!!

2 comments:

Usha said...

I liked the no soaking part, the chana masala looks very inviting!

jayasree said...

As u said, I'm seeing a recipe for first time, with no pre-soaking of chana

Channa masala looks creamy and delicious.

Looks like you have made some template changes. Looks nice.

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