Side Dishes for Rotis/Dosas/ Naan.

Channa Masala (Garbanzo beans simmered in an aromatic tomato gravy redolent with spices)

Channa Masala.

Every home has their own way  of making Channa Masala  and there are so many different recipes for this favorite item out there! My special thoughts of this dish, are always when combined with Batura. TH always loves Channa Batura, steaming hot with a side of Channa Masala, doled up with sliced raw onions and a dash of lemon. I have at least 3 versions of this dish, but I can never really be satisfied. This gravy was inspired by Aipi`s Rajma Masala . I tweaked it around a little bit here and there and was very happy with the results. Somewhere along the line, as I was shooting this pic, I got tickled with the aromas wafting,  and was in danger of scooping a spoonful then and there but reasoning prevailed!!!


2 Cups of White Channa cooked for 1 whistle in the pressure cooker.

1 Onion Chopped.

1 Cup Tomato Puree or 2 Large Hierloom Tomatoes.

11/2 Tsp Red Chilli Powder.

2 Tsp Dhania Powder.

2 Tsp Ginger Garlic Paste.

1/2 Tsp Turmeric.

1 Tsp Garam Masala Powder.

2 Tsp Kasuri Methi.

1 Tsp Amchur.

2 Bay Leaves.

1 Tsp Cumin Seeds.



1 Tsp Butter.


  • Add 1 tsp of ghee in to a kadai and season with cumin seeds, bay leaves a pinch of asfoetida.  Stir in the chopped onions and allow to saute for a few minutes.
  • Add a pinch of turmeric and then pour out the measured quantity of tomato puree. You could use real tomatoes, but I prefer the tang in tomato purees as well as the colour.
  • Stir in the red chilli powder and ginger garlic paste and allow it to incorporate well n the gravy. Now add 1/2 a cup of water and stir and cook on cover. Allow occasional stirring and wait until the oil seperates from the onion mixture.
  • Dole out the measured spoonful of Dhania Powder (Corriander Powder) and Amchur (Mango Powder) and stir it for a few minutes allowing the raw smell of the spice powders to get cooked in the gravy.
  • Now add the cooked garbanzo beans (White Kabuli Channa) , 2  cups of water, the required salt and let it come to a boil. At this point add the garam masala, kasoori methi and a blob of butter and when you see the gravy coming together, switch off the flame and garnish with chopped cilantro.
  • Keep covered to allow all the flavours to mingle with each other and to be served strictly with sliced raw onions and a dash of lemon!!
  • Excellent accompaniment with batura, Pooris or Paranthas!


Nothing like a bowl of Channa Masala with piping hot Puris!!!