Saturday, June 8, 2013


Channa Masala
Hotel Ramdeo in Sion used to serve the most delicious Channa Masala that I have ever tasted. While the restaurant is still very much part of Sion West, the standard has deteriorated so badly that we have stopped going there.

But I did my best to reinvent the Channa Masala in my own kitchen and the result was quite delicious.


Kabuli Channa – 250 gm (soaked for 6-8 hours)
Kabuli Channa
Bay leaf – 2
Jeera – ½ tsp
Salt to taste
Turmeric powder – 1 pinch
Oil – 2 tbsp
Jaggery – 2 tbsp
Kotmir – 2 tbsp (chopped)


Onion – 2 (medium)
Tomato – 2 (medium)
Garlic – 5-6 cloves
Ginger – ½ inch piece

Masala Powders

Garam masala powder – ¼ tsp
Turmeric powder – 1 large pinch
Chilli powder – ¾ tsp
Dhania powder – ¼ tsp
Jeera powder – ¼ tsp


1. Cook the soaked channa along with water, salt and a pinch of turmeric powder for 8 whistles.
2. Grind the masala ingredients to a smooth paste.
3. Take a saucepan and heat the oil in it.
4. Add the jeera and bay leaf and wait for them to crackle before adding the ground masala.
5. Allow this to cook for 4-5 minutes with a lid on it. Stir from time to time.
6. Add all the masala powders and mix well before letting the mixture cook for a few more minutes.
7. Switch off the gas when you see the oil separating from the gravy.
8. Now add the gravy to the channa in the pressure cooker and mix well.
9. Add the jaggery and allow the whole mixture to cook together for 5 minutes.
10. Remove to a serving bowl and garnish with kotmir.

Serve hot with puris, rotis or rice. Believe me when I say it’s super-yummy.

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