Chana Masala is one of the most liked side dish for Poori at home. Sunday Breakfast is mostly Poori Channa and it’s with difficulty that I have to get the kids try some other side dishes.
During the initial days of marriage, Sundays was always a time to relax with a cup of coffee and read the papers and if time permits, watch the Rangoli on TV. Off late I have not been following this ritual, what with the kids getting up with us and at times we find we don’t have time to drink the coffee properly too. Kids are adorable no doubt but taxing at times.
My daughter when she was until 3 or 4, used to sleep along with us and wake up the same time. So never really gives us time to even sit for a moment. Now I find she sleeps late on holidays. But at times, on Sundays she gets up with any nudge from us. My twins on the other hand, off late have got into habit of sleeping after we do, and getting up along with us. But whatever happens, Sundays are dedicated to Pooris. This gives us the pickup needed to run around for the next whole week. This is also to ensure we don’t get hungry for a quick lunch, as Sundays it’s always late lunch.
Step by Step Recipe for making Channa for Poori
Saute Onion paste
Add ginger garlic paste
Then goes the tomato puree
Finally all the spice masalas Mix well and saute
Pressure cook Chickpea and mash handful of the channa for thickening the gravy
Add to the pan
Add water and bring to boil.
- Wash Chana couple of times and soak Channa overnight with plenty of water. When cooking it, change water again, take it in a pressure cooker, add a pinch of salt, and pressure cook for 3 to 4 whistles.
- Make puree of Onions and Tomatoes separately.
- Heat oil in a nonstick pan, add onion paste and cook well until raw smell is gone. Then add ginger garlic paste and fry for 2 mins.
- Then add tomato puree. Next add all the spice powders. Cook for 5 mins till oil comes out.
- Then add the cooked Channa to the pani. Mash some channa, so that the gravy becomes thick. Simmer it for a while, until you get a thick gravy.
- Finally garnish with coriander leaves.