This aromatic Chenna Masala is prepared using Onion gravy & Tomato gravy with a secret masala formula, which tastes similar to restaurant style Chenna Masala. The recipe video is added in Vedai Cuisine YouTube Channel. this recipe is explained in detail with step by step procedure.
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| CHENNA MASALA |
INGREDIENTS:-
Dry Spices
Secret Masala
Onion = 2 nos.
Tomato = 3 nos.
Ginger = 1 inch
Garlic pods = 8 to 10.
Chenna Dal - 1 cup
Water - 2 cups
Methi leaves powder - 1 tsp
Jaggery powder / brown coloured sugar - 1 tsp
Oil - 3 tbsp
Ghee - 2 tsp
DRY SPICES:-
- 1 tsp cumin seeds
- 1 bay leaf
- 1 marathi moggu
- 1 black stone flower/kalpasu
- 1 cardamom
- 1/2 inch cinnamon stick
- 3 dried red chillies
SECRET MASALA:-
- 1.5 tsp of coriander powder
- 1 tsp of garam masala powder
- 1/2 tsp of cumin powder
- 1/4 tsp of red chilly powder
- 1/8 tsp of turmeric powder
METHOD TO PREPARE:-
1. Finely chop 1/2 onion, 5 garlic pods and 1/2 inch ginger.
2. Add the remaining ginger, garlic and 1 & 1/2 big onions to a mixer jar to make a fine paste using little water. Set aside.
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| onion gravy |
3. Heat a pressure cooker using 3 tbsp oil & 1 tsp ghee ( or add unsalted butter ), add cumin seeds.
4. Keep in sim flame and add the dry spices ingredients. Sauté till aroma arises.
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sauté dry spices
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5. Add finely chopped (mentioned in step 1), ginger-garlic, fry till they change it to golden brown in color.
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| Finely chopped Ginger Garlic added |
6. Add secret masala to it. Stir continuously to avoid burnt.
7. Add finely chopped onions ( mentioned in step 1), sauté for a minute and add onion gravy.
8. Cover the pressure cooker with lid for 5 minutes and cook in low flame. In the meantime, let us prepare the tomato gravy.
9. To prepare the tomato gravy, first grind red chillies and badam/cashews to a coarse mix. Now add the roughly chopped tomatoes and grind it.
10. Uncover the lid. Onions gravy with spices and masalas are cooked.
11. Add required salt. I added crystal salt.
12. Now add the tomato gravy to the pressure cooker.
13. Mix well and cover with lid for 3 minutes.
14. Uncover the lid; the gravy oozes the oil added. check for salt and spice. if spice required add red chilly powder or black pepper powder.
15. Now add the soaked and cleaned channa dal to the gravy. we are going to cook the soaked chenna dal in masala gravy.
16. Mix well. Add 1 tsp ghee. Cover with lid for 30 seconds.
17. Add 2 cups of water. ( use the same cup, which is measured before soaking).
18. Add crushed methi leaves and jaggery powder. Also, 1 tsp of butter can be added.
19. Cover with lid. Pressure cook for 3 whistles in high flame and 15 minutes in low/ sim flame, irrespective of the whistles.
20. Allow the pressure to release. Transfer it to serving bowl. Aromatic Chenna Masala is ready to serve.
TIPS :-
- add 10 mint leaves, 1 tbsp coriander leqaves before adding the secret masala. this avoids burnt, if unattended.
- for this gravy, i used country tomato.
- for 1 tomato, 1 dried red chilly to be used. for 3 medium sized tomatoes, 3 dried red chillies were used.
- in the secret masala list, i used 1/4 tsp of kashmiri red chilly powder to give colorful look to the gravy.
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