Chana Masala(Dry) Recipe

I was reminded of my school days when this recipe came to mind. Mom used to make this specially for me. I would love to have it with any variety rice especially coconut rice this masala would add a spicy touch to the otherwise bland coconut rice. But somehow I totally forgot this recipe. Last week when I was breaking my head for an easy and different recipe to try with chana this recipe came to my mind.I immediately soaked the chana to try masala. This recipe is a dry version and quite different from the ones that use ginger garlic paste and garam masala. This is a SouthIndian version.It can be served with rice and also with roti. We had it with "Methi roti".It was a great combo. Try it yourself.

Chana Masala(Dry) Recipe- Ingredients

Kabuli Chana- 1 Cup(soaked over night or 8 hours)
Onion- 1 (finely chopped)
Sambar Powder - 1tsp(I used store bought)
Turmeric powder - 1/2 tsp
Green Chilly -1 (slit)
Salt to taste
Oil - 2tsp

Method:

1. Pressure cook the soaked chana in fresh water and a little salt for 3 whistles or until it is cooked soft but not mushy.Drain the chana form the water and reserve this water.
2. Heat oil in a fry pan when hot add the onion and saute with a pinch of salt till it turns pink, now tip in the Powders along with slit green chilly saute till the raw smell leaves.Now pour the water that we reserved. Let the masala and onions come together.check for salt.
3. Now add the boiled chana and toss well to coat the masala, switch off the stove after 2 minutes and your south Indian style chana masala is ready to serve with variety rice , roti or even as a snack.

My Notes:

• See to it that the boiled chana is soft yet firm and not mushy.
• The same recipe can be tried with black chana or any other legume.
• you can omit the onions and add grated coconut after you switch off the stove and try it for Navaratri.
• Adjust the amount of sambar Powder according to your spice level.
• Sqeeze a slice of lemon for a tangy taste.