Chana Masala

Ingredients for Chana Masala:

1. Chana (Chickpeas) – ¾ cup

2. Onions chopped – 1

3. Chilli powder – 1.5 tsp

4. Coriander powder – ¾ tsp

5. Chana masala – 1 tsp

6. Coriander leaves, salt – As required

7. Lemon juice – A little

8. Water – 2.5 cups

For masala:

9. Oil – 2 tsp

10. Tomato chopped – 3

11. Onion chopped – 1

12. Ginger – 1 piece

13. Garlic – 6 cloves

14. Fennel seeds – 1 tsp

16. Pepper – ½ spoon

For tempering:

17. Oil – 1.5 tablespoons

18. Cinnamon and bay leaf (Karuva ila) – ½ piece each

19. Cloves – 2

How to prepare Chana Masala?

1. Soak chick peas overnight in water.

2. Drain off water in the next morning, and cook chick peas, adding sufficient salt, using a pressure cooker.

3. Cook for 8 whistles.

4. Heat oil in a pan and sauté tomato, onions, ginger and garlic.

5. When the raw smell of tomatoes goes out, turn off the flame.

6. Allow the contents to cool.

7. Make a fine paste adding fennel seeds and pepper. This is the gravy used for chana masala.

8. Heat oil in a cooker and add the ingredients for tempering.

9. Add chopped onions and fry till golden brown.

10. Add chopped tomatoes, tomato-onion gravy and masala powders.

11. Sauté till the raw smell of masala goes out.

12. Add cooked chickpeas along with water, mix well and close the lid.

13. Cook the curry till the first whistle and turn off the flame.

14. Decorate with coriander leaves and serve.

Courtesy: Grahalakshmi Magazine, 2017 November 16-30

Also read yet another recipe of Chana masala with Mint leaves.

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