Sookha Channa Masala

Here’s a quick fix one can’t go wrong with.

Traditionally, kaala channa is consumed during festive season with halwa and pooris, we quite enjoyed these today as a side with our lunch.

My dear friend Revati, a phenomenal cook and my go to sounding board for anything food related helped me out with this one. She is a food blogger who really knows her food! Do check her out on Instagram or WordPress.

Ingredients:
• Kaala channa
• Ginger & green chilli garlic paste
• Amchur powder (dry mango)
• Whole jeera
• Jeera powder
• Hing powder
• Dhaniya powder
• Rock salt
• Fresh coriander for garish

Method:
• Temper whole jeera in ghee or oil
• Add the ginger garlic green chilli paste
• Sauté a bit
• Add hing
• Add the cooked black channa
• Add Amchur, black salt, jeera powder and dhaniya powder
• Rock salt
• Add a tiny amount of water (if the channa is freshly boiled, then take the water from the boiled channa itself)
• Sauté until the water dries out
• Garnish with coriander

Notes: it’s okay to go a litte heavy handed on the dry masala powders, gives it that lovely grainy texture and packs in a punch!