Channa Masala -No onion-garlic Version

I love to have warm,subtle channa masala along with hot pulkhas,especially in a cold evening.
Last week the weather was so cold and wanted to make this delicious,comforting channa masala for our dinner.
This is one such curry I make often to accompany for the phulkas.But never tried with no onion and garlic.For the blogging marathon theme I tried without onion.The curry came out so well and tasted yummy.
I have already shared a South Indian version of channa masala here.Lets move on to the recipe..........................................

   Basic Information

   Preparation time ~15 minutes
   Soaking time~6-8 hours

   Cooking time ~ 25 minutes

   Serves ~ 2(generously)

Ingredient	Quantity
Chickpeas/kondakadalai	3/4 cup
Tomato	2 (medium size)
Ginger/inji(grated)	1 tsp
Green chilly/pachamilagai	1 (finely chopped/optional)
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/4 tsp
Aamchur powder	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves/kothamalli	1 -2 tbs(finely chopped)
Oil	11/2 tbs
Salt	11/4 tsp

  
 Method 

Soak the chickpeas/channa whole night and pressure cook it for 3-4 whistles in a medium flame.Finely chop one tomato and grind one tomato to a fine paste.Also grind 2-3 tbs of cooked channa to a fine paste and keep it aside.

Then goes in the pureed tomato,cook it for 2-3 minutes.Add in the red chilly powder,coriander powder,salt and turmeric powder,mix it well.Add around 1/2 cup of water and cook it for couple of minutes.

 
Now add in the cooked channa and mix it well,then add in the pureed channa.Add around a cup of water and let it simmer it for another 5 minutes.

Now add in the aamchur powder and garam masala powder and let it cook for one boil.Finally add in the chopped coriander leaves and mix it well.Channa masala is ready to serve.

Serve it with phulkas or roti.

Enjoy....................................................................

• For extra flavor,a tsp of dried kasoori methi can be added along with aamchur powder.
• Addition of mashed channa gives a nice consistency to the curry.
• The amount red chilly powder given is for a medium spicy,it can be altered to personal preference.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46

Posted in: Blogging Marathon,Gravy/Side dish