Route 79 : Channa Masala
The effects of feeling hungry on the way home
This is a wonderful "confort food" dish - which is really very easy to make. Channa Masala is spicy masala chickpeas - and can be as mild or as hot as you like it! It is a classic North Indian vegetarian dish - and is either eaten with rice or roti (chappati) as a main meal - or is served as a side-dish with a non-veg dish e.g. chicken or lamb. When served as a main meal - it is especially delicious when eaten with a kind of bread called "bhatura" - which is a deep-fried bread. It is also served as a mid-afternoon snack in the form of a "chaat" - which is when it is mixed with a couple of spoonfulls of imli (tamarind) chutney and poured on top of a broken samosa with some sprinkling of bhel puri or "sev" fried bits. This is spot-on Indian "street-food". Absolutely delicious!
Some Punjabis may know this dish as "chole" (pronounced "cholay") - and some of you may recall that I made a packet-mix version of this tasty dish. Click here to see that method.
What you will need is the following ingredients:
2 tins of ready-boiled chickpeas - rinsed in a colander
Then add the tin of chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture - and then add the spices:
2 teaspoons of salt
Stir it all thoroughly on medium flame.
Then add the chunks of potato - stir until well coated in spices. Then add around 3 smallish glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the potato.
After about 20 mins - check to see that the potato chunks
are soft - and then add the drained (already-boiled) chickpeas. Stir it
all up - and add another small glass of water to the pot. Bring to a fierce
boil and then turn the flame down to simmer the pot for a while - with
the lid partially on.
After about a further 15 mins of simmering - add some freshly chopped (or frozen) fresh coriander leaf and stir it all in. Keep it simmering for about 10 mins more. After that - turn off the heat - put the lid on tight - and let it it stand for around 15 mins whilst you make some basmati rice - or warm some pitta bread etc. It's then ready to serve!
Have you tried this? Even
if you haven't - let me know what you think!