Dry Channa Masala (Masala Senagalu) – Easy chole recipe

Dry Channa Masala | Masala Senagalu
Dry Channa Masala | Masala Senagalu

              Chickpeas (channa) are considered to be a health food due to their low glycemic index and high fibre content. They also reduce the cardiovascular risk and keep the digestive tract healthy. But the way we cook them makes a lot of difference. Chickpeas must always be soaked well for atleast 18 to 24 hrs in lot of water to prevent bloating and to enhance the absorption of the nutrients.

             Soak the  chickpeas in enough water for atleast 18 to 24 hrs. To prevent them from acquiring an odour, must change the water every 6 hrs. These soaked chickpeas can be frozen and must be used up within a month else they loose the taste. whenever needed pressure cook them with very little water or boil them till soft,salt and turmeric, for 2 whistles. Pressure cooked ones turn out to be soft and mouth melting though not mushy.

2 ½  cups Cooked chickpeas
½ tsp Red chili powder (kashmiri if you desire a good color)
1 sprig curry leaves
Pinch hing (asafoetida)
1 green chili
¼ tsp turmeric
½ tsp mustard
½ tsp jeera
3 tbsps. Oil
2 tbsp melted ghee
Salt to taste

Masala  (blend all the dry ingredients to fine powder without water, next add ginger & garlic, blend again) (or you can replace with any garam masala store bought or homemade)
3 tbsps. Coriander seeds
Half tbsp. jeera /cumin
4 cloves
2 ” cinnamon
3 green cardomoms
1*1 inch ginger
3 big cloves garlic

1.     Heat the pan with oil, add mustard, jeera,chili, curry leaves & hing. Let them splutter
2.    Add the ground masala and just sauté for a minute. Add the cooked channa.

3.    Add salt, turmeric and red chili powder. Mix well. any left over water from the cooked chickpeas can be poured and evaporated.

4. transfer to a serving bowl and pour the ghee over to prevent looking dry.

Share Your Comments & Feedback: