Masala Channa

by Kathleen Morrison

Servings:

INGREDIENTS

1/4 kg. kabuli channa
2 med. onions
4 to 5 tbsp. oil
6 cloves garlic
1-inch piece ginger
1 tsp. coriander-cumin
1 tsp. pepper
2 green chilies
1 tsp. channa masala
1 tsp. garam masala
1 tsp. "Kitchen King" masala
Salt, to taste

Garnish:
Boiled or fried potatoes, sliced
Tomatoes, chopped
Coriander leaves
Lemon quarters

INSTRUCTIONS

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

Grind together onions, garlic, ginger and chilies. Fry in oil until brown. Add spices and mix well. Add drained channa. Mix to coat channa with spices. Remove from fire. Serve garnished.

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Tagged: chanamasala, indian add tags

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