Channa Methi Gravy

Channa Methi Gravy

Channa Methi Gravy

I always wanted to try out the gravy version of Channa. This is a total different recipe. The main coarse for this was parotta. So I wanted the masala to be purely South Indian and this was so good with parotta.

And an extra point to justify this its one pot meal.


Ingredients:

Soaked Channa- 3 cups
Water- 3 cups
Onion- 4
Tomato- 4
Ginger garlic paste- 2tbsp
Chilli powder- 1 tbsp
Pav bhaji Masala- 1 tbsp
Salt as per taste
Oil- 2 tbsp
Methi leaves- 1 tbsp (Dried)

Method:


Channa Methi Gravy

Channa Methi Gravy

Channa Methi Gravy
  • Soak channa dal overnight. Wash and keep aside.
  • Chop onions and tomato.
  • Heat a pressure cooker with oil.
  • Fry ginger garlic paste and onion.
  • Add tomatoes, salt and fry well.
  • Now grind all this in amixer grinder to a smooth paste.
  • Pour the ground paste back to the cooker, add chilli powder, pav bhaji masala.
  • Add water and chana dal.
  • Pressure cook for 5 whistles.
  • After pressure is down, open the cooker and add methi leaves and mix well.
  • Garnish with some methi leaves and serve hot with Uthapam/Parotta
Channa Methi Gravy
Points to Remember:
  • Fresh Methi Leaves can be used instead of dry.
  • Instead of Ginger garlic paste , crushed pieces of them can be used too.

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