Amritsari Masala Channa

Name: Amritsari Masala Channa
Cuisine: Indian
Ingredients: 2 cups dried chickpeas,soaked overnight or 6-8 hours; 3 tbsp vegetable oil; 1 bay leaf; 2 inch cinnamon stick; 2 tsp turmeric powder; Salt,to taste; 1 tsp Dry amla; for the chickpea gravy; 1 pinch asafoetida; 1 tsp cumin seeds; 2 green chillies,chopped; 3 cloves garlic,smashed, peeled and minced; 1 inch ginger,chopped; 2 medium sized red onions,chopped; 4 tomatoes,puréed; 2 tsp coriander powder; 3 tsp cumin powder; 1 tsp Chanamasala; 2 tsp garam masala powder; 1 tsp pomegranate seeds,soaked in ¼ cup warm water; for garnish; 2-3 stalks fresh coriander; 1/2 inch ginger,julienned

Sadhana Mohindra @cook_12095969

#goldenapron
#Post 18
#Week 18
#Date 1st July

Sadhana Mohindra @cook_12095969

#goldenapron
#Post 18
#Week 18
#Date 1st July

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Ingredients

2 cupsdried chickpeas,soaked overnight or 6-8 hours
3 tbspvegetable oil
1bay leaf
2 inchcinnamon stick
2 tspturmeric powder
Salt,to taste
1 tspDry amla
for the chickpea gravy
1 pinchasafoetida
1 tspcumin seeds
2green chillies,chopped
3 clovesgarlic,smashed, peeled and minced
1 inchginger,chopped
2medium sized red onions,chopped
4tomatoes,puréed
2 tspcoriander powder
3 tspcumin powder
1 tspChanamasala
2 tspgaram masala powder
1 tsppomegranate seeds,soaked in ¼ cup warm water
for garnish
2-3 stalksfresh coriander
1/2 inchginger,julienned

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Steps

1

Soak the chickpeas overnight.Drain the chickpeas and discard the water.
2

In a pressure cooker, heat 1 tbsp oil. Add the drained chickpeas, 6 cups of water, cinnamon stick, bayleaf, dry amla 1 tsp turmeric powder and salt. Pressure cook the chickpeas for 15 minutes.Remove from heat and open the pressure cooker only when all the steam has escaped on it's own. Discard the amla cinnamon stick.
3

While the chickpeas are cooking, start making the gravy in another pan.
Heat the remaining 2 tbsp oil in a pan. Once the oil is hot add asafoetida and cumin seeds.
When the seeds start to sputter, add ginger and garlic. Sauté for a minute, to flavour the oil.Add the chopped onions. Sauté for 4-5 minutes, till the onions start to turn brown. Add the puréed tomatoes, salt,
4

Add all spices,Chanamasala and pomegranate seeds water. Mix well and cook for 5 minutes.
5

Add the cooked chickpeas along with the water they are cooked in to the gravy and simmer on low for 15 minutes till the gravy is thick.
6

Garnish with fresh coriander,green chillies and julienned ginger. Amritsari masala Chanais ready to serve.