Chana Masala

Asha Jible

Here is the recipe for Chana Masala, an awesome and yummy dish for poori, roti, rice, or any other crepes. My favorite is when eaten with poori and dosa.

Chana Masala is made with Chickpea and a blend of several spices. It is called as kadala, chana, chole and other different names in different of India.

Usually, I made this chana masala without the ready-made chana masala powder. But recently, I thought of making the recipe without that, to make it more healthy as I use all the other powders that are made at home. It is when I tried this recipe and came out to be a superb chana masala where I could serve my kids with no store-bought ready-made powders. And I'm glad I did it, that I would never buy it anymore.

Having a pressure cooker I made the whole recipe in it. Also, you could cook the chana or chickpea in the cooker first and then in a skillet make the gravy and add the cooked chickpeas in it and boil until everything is mixed well.

However, if you do not have a pressure cooker, just cook the chickpea (soaked in water overnight) in a cookpot until it is cooked well. And add it to the gravy made in a skillet and cook and boil well.

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Prep Time 8 hrs

Cook Time 1 hr

Total Time 9 hrs

Course Dinner, Lunch, Main Course

Cuisine Indian

Servings 6

Equipment

Pressure Cooker

Ingredients

2 cups Chickpea soaked in water overnight
1 tbsp Vegetable oil or any other cooking oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Fenugreek seeds
½ tsp Fennel seeds
2 or 3 Dried red chilies
2 tsp Ginger chopped
2 tsp Garlic chopped
3 or 4 Green chilies chopped
8 or 10 Pearl onions chopped
1 big Onion chopped
2 small Tomato chopped
1 handful Cilantro chopped
2½ cups Water
Salt to taste

Powders for the curry

1 tsp Turmeric powder
½ tbsp Chili powder
1 tbsp Coriander powder
1 tsp Garam masala
1¼ tsp Asafoetida powder

Instructions

Soak the chickpea in water overnight
Into a pressure cooker kept in medium flame, pour the vegetable oil
Once heated, put the mustard, cumin, fennel and fenugreek seeds and the dried red chilies
Stir a couple of times
Then add the ginger, garlic and green chiles and stir until sauteed
After that add the chopped pearl onions and onions
Stir well until sauteed
Add the powders – turmeric, chili, coriander powders, and garam masala
Stir well for 5mins until the raw smell of the powders fade
Then to it add the chopped tomato and stir well until the pieces turn mushy
After that, add soaked chickpea and stir until well mixed
Add salt and asafoetida powder to it and mix well
Pour the water to and once more mix well
Close the cooker and cook for 5-6 whistles or until the chickpea is cooked
Then once the steam leaves the cooker, open the cooker and give stir the curry
To it add the chopped cilantro and salt(if needed) and mix well
If there is excess gravy, boil it until it is reduced to half
That's it!! Chana masala is ready!!

Video

Notes

The number of whistles for the chickpea to gett cooked would vary depending on the brand or quality. If it is not cooked after 5 whistles, boil or close the cooker and cook for another 1 whistle or 10mins.

While cooking in a pressure cooker, always switch off the stove after the required whistles and leave it until the steam has completely gone and then open it.

It is a yummy recipe and a very good combination for roti, poori or rice.

Try and see this awesome recipe. Also, let me know how it went for you.

Lots of Love,

TheLemonGinger

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