White Chickpeas Masala / Kabuli Channa Masala / கொண்டக்கடலை மசாலா

White Chickpeas Masala / Kabuli Channa Masala

கொண்டக்கடலை மசாலா

Ingredients:

Chickpeas ( கொண்டக்கடலை ) - 200 g or a cup.

Onion ( வெங்காயம்) - 2

Tomato ( தக்காளி) - 2 

Ginger ( இஞ்சி) - 1 inch

Garlic ( பூண்டு) - 6 cloves

Turmeric powder (மஞ்சள்தூள்) - 1/6tsp

Chili powder ( மிளகாய் தூள்)  - 1 tsp

Masala Powder ( மசாலா தூள்) - 1/2 tsp

Salt to taste ( தேவையான அளவு உப்பு)

Oil for sauteeing. ( தாளிக்க எண்ணெய்)

For seasoning ( தாளிப்பு பொருட்கள்)

Bay leaves - 2 ( பிரிஞ்சி இலை)

Cinnamon sticks - 2 ( பட்டை துண்டு)

Fennel seeds - 1/4 tsp ( பெருஞ்சீரகம் / சோம்பு)

Clove - 2 ( கிராம்பு)

Garnishing ( அலங்கரிக்க)

Fresh coriander leaves ( கொத்தம்ல்லி தளை) - 1 or 2 twigs. 

Steps:

Soak the white chickpeas for a minimum of 3 hours. Add salt and pressure cook the soaked chickpeas. Drain the water and mash it here and there and keep aside. The drained water can be used in the later part of cooking. 

Fine chop one onion for sauteeing. Coarse chop the other onion and tomatoes to grind together with ginger and garlic into a fine paste. 

To a hot, heavy bottom pan add oil. Add the seasoning ingredients until flavorful. 

Throw in the finely chopped onions. Saute well.

Once the onion is transparent, pour the ground masala followed by turmeric and chili powder. Add little water, if required.

Add in the cooked chickpeas, mash well. Let it cook well in the masala. Finally, add the garam masala stir and let it boil for 2 minutes. 

Switch off the stove. Garnish with finely chopped coriander leaves and serve.

My Notes:
For people with a lower level of taste bud for spiciness, can omit the whole spices used as seasoning. The masala powder will suffice.
Generally, a boiled and mashed potato is added to give a wholesome smooth finish.
Green chili is also optional.

Serve with Ragi Puttu for breakfast

OR

Serve with Chapathi for dinner.