CHANA MASALA

Chana masala , also known as chole masala or channay (plural) is a popular Punjabi dish in Pakistani and Indian cuisine. The main ingredient is chickpeas (called "chana" in Hindustani). It is fairly dry and spicy with a sour citrus note.

INGREDIENTS
  • 1 cup dried white chickpeas/kabulichana
  • 3 cups water for pressure cooking the chana
  • 1 tsp salt
  • for roasting the masala
  • ¾ to 1 cup fresh grated coconut
  • 1 inch cinnamon
  • ½ tbsp fennel
  • ½ tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1-2 dry red chilies (3 or 4 chilies
    would make the dish very spicy)
  • 2-3 cloves
  • 1 black cardamom
  • 2-3 green cardamom
  • 1 small piece of stone
    flower/dagadphool (optional)
  • 3 tbsp oil
  • 1 small bay leaf
  • ½ tsp mustard seeds
  • 10-12 curry leaves
  • 1 green chili, slit
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • ¼ or ½ tsp turmeric powder
  • a pinch of asafoetida
  • ½ inch ginger + 2-3 garlic – crushed
    or made into a paste in mortar-pestle
  • 1.5 to 2 cups of the chickpea stock or water
  • salt as required
  • some coriander leaves for garnishing
PREPARATION
  • soak the chana/chickpeas overnight or for 8-9 hours.
  • pressure cook the chanas, water and salt till they have completely cooked.
  • drain the chanas and keep the stock aside.
  • in a frying pan, add all the whole spices mentioned under “roasting the masala” list, except coconut
  • roast till the spices start emanating their aroma.
  • then add the freshly grated coconut.
  • roast till the coconut gets browned.
  • keep on stirring so that the coconut does not get burned.
  • once this mixture has cooled, grind in a chutney grinder with 1 cup water.
  • grind to a smooth paste.
  • heat oil in a pot or kadai.
  • first splutter the mustard.
  • add the bayleaf
  • then add onions and fry till they are softened and become translucent.
  • add curry leaves, asafoetida and ginger-garlic paste.
  • stir and fry till the raw aroma of ginger-garlic disappears.
  • add chopped tomatoes.
  • saute for 2-3 minutes, stirring in between.
  • add the ground masala paste and stir.
  • add the drained chanas and slit green chili.
  • stir and saute for 1-2 minutes.
  • now add the stock or water.
  • give a boil and then simmer for 5-6 minutes or more till the gravy thickens a bit.
  • mash a few chanas with the sides of the spoon.
  • this will help in thickening the gravy.
  • check the seasoning and add more salt as per your taste.
  • garnishchana masala with coriander leaves.
  • servechana masala hot with pooris, chapatis, bread or steamed rice accompanied with lemon & onion slices.

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