{"id":2454,"date":"2020-06-02T05:35:31","date_gmt":"2020-06-02T05:35:31","guid":{"rendered":"http:\/\/desertfoodfeed.com\/?p=2454"},"modified":"2022-07-12T17:58:58","modified_gmt":"2022-07-12T13:58:58","slug":"chana-chickpea-masala","status":"publish","type":"post","link":"https:\/\/desertfoodfeed.com\/ta\/chana-chickpea-masala\/","title":{"rendered":"\u0b9a\u0ba9\u0bbe | \u0b95\u0bca\u0ba3\u0bcd\u0b9f\u0bc8\u0b95\u0bcd\u0b95\u0b9f\u0bb2\u0bc8 \u0bae\u0b9a\u0bbe\u0bb2\u0bbe"},"content":{"rendered":"\n

Chana | Chickpea Masala| is a delicious & flavorful Indian curry made by cooking chickpeas in a spicy onion tomato masala gravy. <\/p>\n\n\n\n

It can be eaten with roti, naan, poori, parathas, aapam, idiyappam or even with flavored rice like jeera rice or ghee rice.<\/p>\n\n\n\n

Chana also known as channay, chole masala, or chole is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea called chana or kala chana. <\/p>\n\n\n\n

Serve this vegetarian Indian chickpea curry as a main meal or side dish. Easy and simple Chana Masala using raw chickpeas that are soaked overnight and then cooked with onion, tomatoes, and spices.<\/p>\n\n\n\n

In Delhi though,  Chole is very similar to Chana Masala but uses a special blend of spices.<\/p>\n\n\n\n

Both are made with white chickpeas but chana masala is made using basic everyday Indian spices.<\/p>\n\n\n\n

Punjabi style chole is also usually darker in color and simmered for much longer time. I will share that recipe later.<\/p>\n\n\n\n

The dish uses everyday Indian spices like coriander powder, cumin powder, chilly powder, turmeric, and garam masala along with whole spices like bay leaf, cloves, cinnamon, fennel seeds & cardamom pods.<\/p>\n\n\n\n

How to use chickpeas?<\/h4>\n\n\n\n

Before preparing chana masala, we have to soak chana\/chickpeas in water for a min of 8 hrs or overnight. <\/p>\n\n\n\n

Let us see how to prepare chana masala.<\/p>\n\n\n

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Chana | Chickpea Masala<\/h2>Course: Gravy, Main<\/mark><\/span>Cuisine: Indian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

5<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

25<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

35<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1cup chena\/chickpeas soaked overnight<\/span><\/p><\/li>

  • <\/span>

    11\/2cups of water<\/span><\/p><\/li>

  • <\/span>

    1\/4tsp turmeric powder<\/span><\/p><\/li>

  • <\/span>

    1tbsp oil<\/span><\/p><\/li>

  • <\/span>

    1inch cinnamon<\/span><\/p><\/li>

  • <\/span>

    1 or 2 cloves<\/span><\/p><\/li>

  • <\/span>

    1 bay leaf<\/span><\/p><\/li>

  • <\/span>

    2 or 3 nos cardamom pods<\/span><\/p><\/li>

  • <\/span>

    1\/4tsp fennel seeds<\/span><\/p><\/li>

  • <\/span>

    1 medium sized onion finely chopped<\/span><\/p><\/li>

  • <\/span>

    2 medium sized tomatoes pureed<\/span><\/p><\/li>

  • <\/span>

    1tsp crushed ginger<\/span><\/p><\/li>

  • <\/span>

    1tsp crushed garlic<\/span><\/p><\/li>

  • <\/span>

    Fresh curry leaves<\/span><\/p><\/li>

  • <\/span>

    3\/4tsp coriander powder<\/span><\/p><\/li>

  • <\/span>

    3\/4tsp to 1tsp chilly powder<\/span><\/p><\/li>

  • <\/span>

    1\/2tsp cumin powder<\/span><\/p><\/li>

  • <\/span>

    1\/2tsp garam masala<\/span><\/p><\/li>

  • <\/span>

    1\/4tsp aamchur powder<\/span><\/p><\/li>

  • <\/span>

    Salt to taste<\/span><\/p><\/li>

  • <\/span>

    Coriander leaves<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Pressure Cooking Chana<\/strong><\/li>
    • Firstly, in a large bowl take 1 cup chickpea and soak in enough water for overnight or 8hrs.<\/li>
    • Transfer the soaked chickpea to a pressure cooker.\"\"<\/li>
    • Add in salt, 1\/4tsp turmeric powder and 2 cups water.\"\"<\/li>
    • Pressure cook for 5 to 6 whistles in medium flame until chana is cooked well.<\/li>
    • Chana Masala Preparation<\/strong><\/li>
    • Heat 1tbsp oil in a kadai & saute 3 pod cardamom, 1 bay leaf, 1\/4 tsp fennel seeds, 1clove & 1 inch cinnamon stick until spices turn aromatic.\"\"<\/li>
    • Add 1tsp crushed ginger & garlic & saute till the raw smell goes.\"\"<\/li>
    • Add in fresh curry leaves & finely chopped onion. Saute until they turn golden brown.<\/li>
    • Further add in 3\/4tsp coriander powder, 3\/4tsp to 1tsp chilly powder, 1\/2tsp cumin powder, 1\/2tsp garam masala, 1\/4tsp aamchur powder & saute on low flame until the masala turn aromatic.\"\"<\/li>
    • Now add tomato puree(see notes) and mix well. \"\"<\/li>
    • Saute until the oil separates from the masala paste.\"\"<\/li>
    • now add in pressure cooked chana and mix well adjusting consistency as required.\"\"<\/li>
    • cover and simmer for 10 minutes or until the flavors are well absorbed.<\/li>
    • Sprinkle 1tsbp chopped corriander leaves & switch off flame.\"\"<\/li>
    • Serve chana masala with aapam\/rotis, puri or hot steamed rice.<\/li><\/ul><\/div>

      Recipe Video<\/h3>