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Channa Tika Masala

Chana Tikka Masala

Serves 2
2.5 syns per serving
  • 3 cups water
  • 1 cups chana dal
  • 1/2 tsp salt
  • dash hing (asafoetida) (optional)
  • Frylight
  • 1/2 large onion, chopped (I like 2-3 inch narrow strips)
  • 1 tsp garlic paste (I'm lazy, probably could grate a fresh head)
  • 1 tsp ginger paste (again, I'm lazy, probably could grate 1/2" of fresh root)
  • 1 ½ Tbl tikka masala paste (can also use 3 tbl of tikka paste for Chana Tikka) (4.5 syns)
  • 1/8 tsp cayenne pepper
  • 1/2 Tbl lime juice
  • 3 oz can passata
  • Sort, wash, and soak chana dal for at least 5 hours in hot water (can add a pinch of baking soda, helps on gas).
  • Heat the water to boiling with salt and dash of hing.
  • Add dal and cook about 10 minutes uncovered on medium to medium high heat and skim the froth.
  • Then cover and cook on low to medium-low heat for 70 minutes.
  • After the 70 minutes are up, leave the dal on, and start stir-frying in the ghee, the onion, garlic, ginger, tikka paste, and cayenne.
  • I usually like the onion to be somewhat translucent, but not too brown; this is a matter of taste.
  • Add fry mixture to the dal, the lime juice, and tomato paste and cook another 5-10 minutes uncovered, stirring frequently.
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