Chana Masala

Chana Masala!

Who doesn’t like chana? So cute, with a unique texture. Super nutritious, high in protein. Definitely, we would have all had chole in some form or the other. And today, I am sharing one of the most widely loved and eaten chana recipe- Chana masala. This recipe is from behind the chole masala carton 😉. This is truly one of the best comfort foods. It is a one pot dish and perfect for school boxes. It is equally sweet, spicy and tangy. The dry methi added in the end adds it’s own touch to the dish. Not too dry and not too curry like, this tastes divine with hot hot just off the stove bhature.

Preparation time: 10 mins| Cooking time: 20 to 30 mins

Course: sides| Cuisine: Indian

Ingredients:

Kabuli chana (white) - 100 gms

Onion- 2 (sliced)

Tomato- 2 (sliced)

Green chilies-2 (slit)

Ginger- ½ inch (thinly sliced)

Chili powder- 1 tsp

Coriander powder- 1 tsp

Chana (chole) masala- 1 tblsp

Chat masala- ½ tsp

Kasuri methi- 1 tblsp

Salt- as needed

Oil- 3 tblsp

Method:

1. Wash and clean and soak white kabuli chana in water, over night or atleast minimum six hours.

2. Heat oil in a cooker. Add sliced onion. Fry till colour changes to golden brown.

3. Now add chili powder, coriander powder and chana (chole) masala. Fry on low flame till raw smell goes away.

4. Then add chopped tomatoes, finely sliced ginger and slit green chilies. Fry well.

5. Once the tomatoes are mashed well add salt and chat masala. Mix well.

6. Then add the soaked chana and stir well so that the masala coats well on the chana.

7. Add around 1 to 1.5 cups of water. Close the lid and cook for 7 to 8 whistles.

8. Once the pressure releases, add a tblsp of kasuri methi and give a single boil and switch off.

9. Serve this chana or chole masala with roti, chappati or poori.

Notes:

· Increase spice levels according to your preference.

· Addition of kasuri methi at the end gives a nice flavor to the dish.

· Add water according to the preferred consistency of gravy. One cup of water makes the gravy thick. If you prefer slightly watery, add around 1.5 cups of water.

Step by step pictures

wash, clean and soak chana in water,

over night or minimum six hours

heat oil in a pressure cooker

add onion and fry till colour

changes golden brown

then add chili powder, coriander powder

and chana (chole) masala powder,

fry till raw smell goes away

add tomatoes and green chilies.

fry till tomatoes are mashed well.

add salt and chat masala

mix well

add the soaked chana and stir well

so that the masala coats on it.

add around 1 to 1.5 cups of water.

close the lid and cook for 6 to 7 whistles

once pressure releases, add a tblsp of kasuri methi

and give it a single boil. switch off flame.

serve with roti or poori

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