Channa masala powder should be available in most Indian grocery stores .
- Yield: 2 Servings
- 8 oz (220 g) green gram dhal (whole chickpeas)
- 8 fl oz (250 ml) water
- 5 oz (155 g) potatoes
- 5 oz (155 g) cauliflower
- ¼ tsp red chilli powder
- ¼ tsp coriander powder
- ¼ tsp turmeric powder
- 1 tsp channa masala powder
- 1 large red capsicum, chopped
- 1 Tbs fresh coriander leaves, finely chopped
- salt to taste
Ingredients for ground paste
- ¾ cup coconut, grated
- 4 tomatoes, chopped
- 2 Tbs oil
- 1 tsp black mustard seeds
- 1 pinch asafetida
- 1 tsp cumin seeds
How to Make It
- Soak the chickpeas over night. Discard the soaking water, and then cook the chickpeas with the fresh water and salt, covered, for 1 hour in a heavy-bottomed pot or 12 minutes in a pressure cooker. Do not drain the liquid, set aside.
- Wash the potatoes and cauliflower and chop into 1 cm (½ in) pieces. Set aside.
- Grind the coconut and tomatoes to a fine paste with a little water. Set aside.
- Prepare the tempering by heating the oil over low heat in a heavy-bottomed pot. Add the black mustard seeds, and when they start to splutter add the asafetida and cumin seeds.
- Add the chickpeas with their water, the ground paste and salt to taste. Fry for a few seconds, then add the potatoes, mix well and cook for 5 minutes. Add the cauliflower and cook for another 5 minutes. Add the red chilli powder, coriander powder, turmeric powder and channa masala powder, stir well, then add the capsicum and coriander. Mix well and cook for another 5 minutes.