Chana Masala (Chickpea Curry)

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Chana Masala (Chickpea Curry) Recipe


Chana Masala is a popular North Indian dish made with chickpeas in a spicy, tangy tomato-based gravy. It's a vegetarian and vegan dish packed with flavors and can be served with rice, roti, or naan. Here’s a detailed recipe for making a delicious Chana Masala:

Ingredients:

For the Chana (Chickpeas):

  • 1 cup dried chickpeas (garbanzo beans)

  • 3-4 cups water (for soaking)

  • 1 bay leaf

  • 1 cinnamon stick

  • 2-3 cloves

  • 1 black cardamom (optional)

  • 1/2 tsp turmeric powder

  • Salt to taste

For the Gravy:

  • 2 tbsp vegetable oil or ghee

  • 1 large onion, finely chopped

  • 2 tomatoes, finely chopped (or 1/2 cup canned tomatoes)

  • 2-3 green chilies, slit lengthwise (adjust to spice preference)

  • 1-inch ginger piece, grated or finely chopped

  • 3-4 garlic cloves, finely chopped or minced

  • 1 tsp cumin seeds

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • 1/2 tsp turmeric powder

  • 1 1/2 tsp garam masala

  • 1 1/2 tsp red chili powder (adjust to spice level)

  • 1 tsp amchur powder (dried mango powder) or 1 tbsp lemon juice

  • 1 tsp kasuri methi (dried fenugreek leaves)

  • Salt to taste

  • 1/2 cup water (adjust for desired consistency)

  • Fresh cilantro (coriander leaves) for garnish

Optional Ingredients:

  • 1 tbsp tamarind paste (for added tanginess)

  • 1/2 tsp hing (asafoetida) (optional, but adds flavor)

Instructions:

Step 1: Prepare the Chickpeas (Chana)

  1. Soak the Chickpeas:

    • Rinse the dried chickpeas thoroughly under water. Place them in a large bowl and cover with 3-4 cups of water. Let them soak for at least 6-8 hours or overnight for the best results.

  2. Cook the Chickpeas:

    • After soaking, drain the chickpeas. In a pressure cooker or large pot, add the soaked chickpeas, 4 cups of fresh water, bay leaf, cinnamon stick, cloves, black cardamom (if using), turmeric powder, and salt.

    • Cook the chickpeas in a pressure cooker for about 5-6 whistles or until soft. If using a pot, cook the chickpeas for about 45 minutes to an hour, until they are tender and cooked through.

    • Once cooked, drain the chickpeas but reserve some cooking liquid. Set them aside.

Step 2: Prepare the Gravy

  1. Heat the Oil/Ghee:

    • In a large pan or kadai, heat 2 tablespoons of oil or ghee over medium heat.

  2. Tempering Spices:

    • Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds.

    • Optionally, add 1/2 tsp hing (asafoetida) for added flavor.

  3. Cook Onions:

    • Add the finely chopped onions to the pan. Sauté until the onions are golden brown and caramelized (about 7-8 minutes).

  4. Add Ginger, Garlic, and Green Chilies:

    • Add the grated ginger, chopped garlic, and slit green chilies to the onions. Sauté for another 2-3 minutes until the raw smell of ginger and garlic disappears.

  5. Add Tomatoes:

    • Add the chopped tomatoes to the pan and cook until they turn soft and the oil starts to separate from the mixture. If using canned tomatoes, this may take around 5-7 minutes.

  6. Spices:

    • Now, add the coriander powder, cumin powder, turmeric powder, garam masala, red chili powder, and salt. Stir the mixture well, and cook the spices for about 2 minutes until the oil begins to separate from the masala.

  7. Add Chickpeas and Water:

    • Add the cooked chickpeas to the pan, along with some of the reserved cooking liquid. You can adjust the amount of water based on the consistency you prefer for the gravy.

    • Stir everything together, cover, and let it simmer for 10-15 minutes. This allows the chickpeas to absorb the flavors of the masala.

  8. Add Amchur (Optional) and Kasuri Methi:

    • Stir in the amchur powder or lemon juice for tanginess.

    • Add kasuri methi (dried fenugreek leaves) and mix well.

Step 3: Garnish and Serve

  1. Garnish:

    • Garnish the Chana Masala with freshly chopped cilantro (coriander leaves).

  2. Serve:

    • Serve your Chana Masala hot with steamed rice, roti, naan, or paratha. You can also enjoy it with a side of cucumber raita or a simple salad.

Tips for the Best Chana Masala:

  • If you prefer a smoother gravy, you can blend the cooked tomatoes and onion mixture before adding the chickpeas.

  • For an extra flavor boost, you can add a little bit of garam masala or fresh cilantro right before serving.

  • Adjust the spices to your heat tolerance, especially the green chilies and red chili powder.

  • If you're using canned chickpeas, you can skip the soaking and cooking steps, but the flavor might not be as rich.

Enjoy your homemade Chana Masala! It's a flavorful, hearty dish that's both nutritious and satisfying.

Location: Toronto, ON, Canada

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