1. Pudina - One bunch
2. Tomato - 2 medium sized
3. Onion - 2 medium sized
4. Ginger - 2 inch piece
5. Garlic - 3-4 cloves
6. Red chillies - 4
7. Channa (kondaikadalai) - 1 cup
8. Channa masala powder - 1 tblspn
9. Cumin-Dhania powder - 1 tblspn
10. Turmeric powder - few pinches
11. Oil - 2-3 tblspns
12. Salt - as needed.
Method:
1. Soak channa overnight, pressure cook with salt and turmeric, and take just a little of bit of it and mash it well.
2. Grind into a paste: Tomato, Onion, Garlic, Ginger, Redchillies, and pudina.
3. In a kadai, heat oil. Add the ground paste and saute until the raw smell goes.
4. Add cooked channa with the water.
5. Add channa masala powder and cumin-dhania powder.
6. Once it starts boiling, add the mashed channa to get a thick consistency.
7. Boil until you get your desired consistency.
8. Minty channa masala is ready. Goes well with plain briyanis, chappathis, pooris, naan, etc.,
Comments