Nothing can beat the combo of channa/chole masala with rotis. I luv it with pooris too :) I have already jotted down black channa gravy with coconut so here is my no coconut version which we make with white channa and its our family favourite too.
- Soak channa overnight and pressure cook until soft,with enough water just allowing channa to immerse. Drain water, transfer to a bowl and keep aside.
- Heat a wide bottomed pan with 1/2 tsp of oil, Add the ingredients under 'to grind' except boiled channa and saute until tomatoes are slighty mushy. Then grind it to a thick paste with boiled and keep aside.
- Now in the same kadai add remaining oil, add ginger garlic paste and fry till raw smell leaves. Now add the onion and fry till transparent.
- Add the chopped tomatoes,onion and salt. Add red chilli, turmeric and garam masala/channa masala powders, mix well. Saute and mix well till the masala powders are nicely coated with tomato and onion.
- Add the grinded tomato onion paste to the cooking gravy and fry in low flame for 5 minutes. Add 1/2 cup water and cooked channa to the gravy. Simmer and allow it to cook for 5-10 mins.
- Keep stirring, when the gravy is thick enough or to ur desired consistency, switch off. Garnish with finely chopped coriander leaves, raw onion and lemon juice. Enjoy it with hot rotis or bhaturas!
You can pair with bread , add raw onions, garnish with coriander leaves and have your bread channa in chat style.
- While grinding onions and tomatoes we can even grind it raw but sauting and grinding it to a paste enhances the flavour.
- Garnish with finely chopped raw onions only while serving to retain the crunchiness.
- Adjust water according to the thickness of the gravy. As channa is also added while grinding the gravy will be creamy and thick.