Jul 19, 2007

Channa Masala

This recipe was passed on to me by my cousin Mangala in a chat we were having yesterday. Its a very simple and easy way to make channa masala. People all over the world will know this as chole or channa masala as it is an extremely popular punjabi dish and mostly in places outside India you only get North Indian food in Indian restaurants! (Phew that was a long sentence)

What you need to make Channa masala
  • Channa - 100 gms
  • Onion - 2 small / 1 medium sized
  • Tomato - 2 / Equivalent Tomato Puree
  • Coriander - 4 strands
  • Jeera - 1 tsp
  • Ginger - 1/2 inch piece
  • Garlic - 6 pods
  • Turmeric - 1 tsp
  • Salt
  • Oil - 3 tsp
  • Red Chilly powder - 2-3 tsp depending on how hot you like it
  • Channa Masala Powder / Garam Masala Powder (You get this in stores under brands like MTR, MDH, Everest etc. Alternatively I will post about making Garam masala powder at home soon) - 2 tsp

Preparation for making Channa Masala
  • Soak the channa for 12-16 hours before making this dish
  • Pressure cook channa with the turmeric and some salt added
  • Cut onions into small pieces
  • Cut tomatoes also into soft pieces (not required if you use puree ofcourse)
  • Cut coriander into tiny pieces
Method to make Channa Masala
  • In a heavy bottomed vessel pour some oil and allow it to heat. Keep the flame low, I would advice. Add the cumin seeds to this and wait for it to splutter.
  • Add the onions to this and allow this to fry to golden brown. Add ginger and garlic also along with the onions.
  • Once onion is well fried, add the channa masala powder to this as well as red chilly powder. Mix well.
  • Put in the tomato and allow it to cook till tomato softens to the touch. If using puree then cook for sometime till it all blends well.
  • Allow this whole mixture to cool.
  • Once fully cooled put the contents into a mixer/grinder and make it into a fine paste.
  • Take the cooked channa in a heavy bottomed vessel and all the paste to this.
  • Allow it to simmer for a while till channa blends well with the masala paste.
  • Do not forget to add salt if required at this point!
  • Sprinkle the coriander on this and mix in.
My fundas
  • This is best eaten with Puri (fried indian bread).
  • You could also eat this with chapati.
  • Onion rings served with this enhances the whole experience.


  1. Guessing you are a Tambrahm from all the dishes here ;). My bet - an Iyengar.

  2. Do you post recipe's on demand?
    We want upma, we want upma :)


  3. Sandeep you are absolutely right. But dint I already mention that in one of my earlier posts? :p

    T, upma is already in! Check it out under Snacks :)

  4. Hi siri,
    First time here! just looking for bloggers in bangalore and found you! I too have a food blog.
    just a suggestion, posting pictures makes the recipe great. take care!

  5. Hi Siri,another K'taka girl I see!:)) Soppina palya gave that up although I read that you are Tamil brahmin/Iyengar etc!;D
    Channa masala sounds great.
    Btw, I am hosting Karnataka cuisine this month,check my blog for info and send me if any authentic K dishes if you can,thanks:)



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