Serving Size: 2
Cooking Method: 40 minutes
Ingredients:
- 1 Cup Channa, cooked(and soaked overnight )
- 1 Tsp Cumin seeds
- 1 Bay leaf
- 1/2 an Inch Ginger, finely chopped
- Lemon sized tamarind ball soaked in 1 cups water
- 1 tbsp date paste
- 1 tsp crushed kasturi methi powder
- Spices: 1 tsp red chilli powder, 1/4 tsp turmeric powder, 2 tsp channa masala powder, 1/4 tsp cumin powder
- Salt to taste
- 1 cup Spinach /bokchoy leaves, chopped.
Cooking Method:
- Soak chickpeas overnight.
- Rinse them thoroughly the next day and pressure cook for 3 whistles.
- Pre-heat a pan, add cumin seeds, cloves, bay leaf, red chillies, garlic, ginger, tomatoes and onion.
- Saute till the onions start to sweat.
- Add in all the spice powders and stir constantly for a minute.
- Add in kasuri methi and stir well to combine all ingredients.
- Add in cooked chickpeas and tamarind water.
- Cook the channa masala for 8-10 minutes or till the curry starts to thicken.
- Once done, top the channa masala with fresh coriander leaves and a squeeze of lemon. Serve the channa masala with millet chapati/brown rice and sauteed Spinach.
*Note : Discuss about having Channa with your nutrition coach
