Chenna Masala(Kondakadalai Kuruma)

One of the best side dishes for the Chapathi is the Channa Masala. I always wonder, why people call it as Channa Masala although they use Chickpeas for it.

Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.


Ingredients:

• Cooked Chickpeas(Bengal gram/Kondakadalai)-1 can (400g)
• Large Onion-1
• Tomato-2
• Garlic-4,5
• Ginger-1 inch
• Fennel(Sombu)-1 teaspoon
• Turmeric Powder-1/4 teaspoon
• Chilli Powder-1/2 teaspoon
• Coriander Powder-1/2 teaspoon
• Cloves-2
• Cinnamon-small piece
• Oil-2 tablespoon
• Lemon juice-few drops
• Salt

Method:

• Boil the tomatoes and make into a paste after peeling off the skin.
• Tomato Puree can also be used instead of this paste.
• Fry Fennel, ginger garlic paste and onion in small amount of oil and make into a paste without adding much water.
• Now heat the remaining oil in pan and add cloves and cinnamon.
• Then add the paste and Tomato paste or puree (add very little water, only if needed) and cook it till oil comes in the sides.
• Finally add the cooked Chickpeas and required amount of salt to the gravy and cook it for another two minutes.
• Garnish with coriander leaves and add a few drops of lemon juice during serving.
• Suits with Chapathi, poori, Samosa, Rice.