Chana masala

Today I am sharing the recipe of Kabuli Chana Masala / Chole masala, which is a popular north-Indian vegetarian dish, which is very easy to prepare and it goes well with chapathi, naan or bhatoora.

Serves ~ 2 adults

Ingredients

Kabuli chana / Vella kadala ~ 1 cup

Green chillies ~ 6-7 nos

Ginger ~ 1 medium sized piece

Garlic ~ 4 cloves

Tomato ~ 1 no ( Large sized )

Red chilli powder ~ 1 tsp

Coriander powder ~  1 1/2 tbsp

Turmeric powder ~ 1/4 tsp

Garam masala ~ 1/2 tsp

Onions ~ 1 no 

Cumin powder / jeeraka podi ~ 1/4 tsp
Hing / Kayam / Asafoetida powder ~ 2-3 pinches

Cumin seeds / Jeerakam ~ 1 tsp 

Chopped coriander leaves / Malli yela ~ as needed

Oil ~ 2 tbsp

Salt to taste

Method

• First wash the kabuli chana and then soak it in water for about 5-6 hours or overnight and then pressure it by adding 2 cups of water and little salt  for about 7-8 whistles. ( Note: The cooked chickpeas should be soft enough, to be able to squeeze it with our fingers.). Meanwhile using a mixer grinder, grind chopped tomatoes, chopped ginger and garlic to a fine paste and keep it aside.

• Then heat oil in a pan and add cumin seeds and when it pops up, add chopped onions and chopped green chillies and saute till the onions turn light brown in color. Then lower the flame and add coriander powder, red chilli powder, cumin powder, hing and turmeric powder and fry for less than a minute or till the raw smell of the powders go and then add ground tomato paste and fry for about 5 minutes. 

• After that add cooked kabuli chana along with the water, salt and garam masala. Mix it nicely and mash couple of chickpeas using the spoon while mixing. Then simmer for another 5-10 minutes or till the gravy thickens and remove from the flame. Finally garnish with chopped coriander leaves.

Cheers!