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Yummy channa to go with baturas & chappathis
Published On: 07 Aug 2006
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
hindi: Cheeni / Shakkar
English: Mango Powder
tamil: Maangaa Podi / Maangai Thool
malayalam: Manga Podi
telugu: Mamidikaya Pudi
kannada: Mavinakai Pudi
Gujarati: Karino Powder
Konkani: Ambya Puddi
Bengali: Laban / Noone
Soak channa overnight and cook in a pressure cooker with a pinch of baking soda.
Roast cumin seeds and peppercorns and coriander powder in a pan and powder it.
Heat oil in a heavy bottomed pan.
Saute onions till golden brown.
Add chilly powder, turmeric powder, cumin seeds-pepper-coriander powder and fry for a minute.
Add tomatoes and saute till oil separates.
Add the cooked chana and salt.
Cover and cook for 5 - 10 mins on low flame.
Add water as required.
Add the amchur powder.
:- If amchur is not available, squeeze lime (1/4 tsp) and add it after removing from flame and in luke warm condition.
Garnish with coriander leaves.
its nice n easy to prepare
i made some changes to it by adding ginger garlic paste to the fried onions and at the end i put some ground aniseed powder .it came out really good .thanks for the recipe
The chana masala is yummy and easy to preapre.My kids and hubby finished the whole dish in few minutes and was asking to prepare it on the weekend.Good recipe..thanks.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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