Channa Masala

Channa / Chickpeas / Kondai Kadali are very high in zinc and protein.
So weekly once I ensure that I prepare this high sourced protein veggie. They are also low in fat and high in dietary fiber.

2 cups – Kabuli channa (pre soaked overnight and pressure cooked for
                 4 – 5 whistles with 3/4 tsp of salt)
2 – Tomato
2 – Onion
2 tsp – Ginger and Garlic paste
100 gms – Dabur HommadeTomato Puree
½ – Lemon Juice
2 tbsp – Cooking oil
3 tbsp – Coriander (chopped)
3 – Green chillies
1 tsp – Cumin seeds
Salt – As req
1/2 tsp – Garam Masala
1 tsp – Red Chilli Powder
1 tsp – Everest Channa Masala
Grind 1 small handful of cooked channa, 1/2 onion , ½ tomato and 1 tbsp of coriander and make them to a paste.
In a Pan add 2 tbsp oil add cumin seeds to splutter now add onions, green chillies and ginger,garlic paste and sauté till tender.
Add the grounded paste and the remaining tomatoes and the tomato puree and wait until the tomatoes are softened.
Now add the dry masalas and salt and add 2 cups of water (cooked channa water) and the channa and close it with a lid and leave it for 5 min.
Add chopped coriander and lemon juice and rest it for another 2 mins.
Now the channa masala is ready and it goes well with Roti, Phulka, Naan, Paratha and also with Pulaos.


  1. says

    Hi Kalpana,
    Thanks for visiting my page and for your valuable comments:))
    You are having a nice recipe collection, I like burnt brinjal pachadi a lot. My mom use to make it very often.

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