Thursday, July 29, 2010

KalaChana Masala/Senagala masala snack

  • Black channa / Kala Channa – 1 cup (soaked whole night in water)
  • Green chillies – 2 small sized (finely chopped)
  • Onion – 1 medium size (finely chopped)
  • Kothimeer/Cilantro - to garnish
  • Dry coconut powder/fresh coconut powder – 2 tsp
  • Carrot- 1 grated
  • Cumin seeds /Jeera - 1 tsp
  • Mustard seeds/Avalu – 1 tsp
  • Curry leaves – few handfuls
  • Oil-3 tsp
  • Salt to taste
  • Lemon juice-1 tbsp
  • Hing – a pinch

  • Boil the soaked black channa (actually they will be brown in colour), by adding little bit of salt.
  • Boil them till they become soft and remove from heat and let them cool down.
  • Heat a pan with some oil in it and add cumin seeds, mustard seeds curry leaves to it and let them pop up.
  • Now add onions, green chillies, grated coconut, grated carrot and stir fry them with a spatula till they are cooked well.
  • Add the cooked black channa to the above mixture and mix well with a spatula and let it cook for 2 – 3 min.
  • Sprinkle the lemon juice on the top of it and mix well with a spatula.
  • Garnish it fresh cilantro leaves.
  • Kala channa masala is ready to be served hot with rice/roti or as a snack in the evening time.

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