New Delhi – Chana Masala is a traditional Punjabi recipe that is a main course. Also known as chole masala, this recipe is made with boiled chickpeas, tomatoes and garam masala. It tastes good when served with Indian roti like naan, roti, parantha, bhatura and puri. It is one of the most consumed dishes in India and one of the most popular street foods. With its delicious, spicy and appealing taste, this is the perfect dish for breakfast on weekdays, Sunday brunch or even lunch. Combine it with a glass of refrigerated sweet lassi and you’re done.
Ingredients of Chana Masala
4 servings
2 1/2 cups soaked chickpeas overnight
4 chopped green peppers
5 cloves grated garlic
2 1/2 tablespoons ground coriander powder
1 tablespoon ground red chili
4 tablespoons sunflower oil
2 chopped onions
3 cups chopped tomatoes
1 inch grated ginger
1 teaspoon ground turmeric
2 1/2 tablespoons cumin powder
1 teaspoon ground garam masala powder
2 pinches of ground salt
To decorate
1 handful of chopped coriander
How to make Chana Masala
Prepare 1 Chana Masala Tadka
Heat oil in a skillet over medium heat. When the oil is hot enough, add the chopped onion and fry until golden. Continue to stir the onions constantly as they may stick to the bottom of the pan. When they are a little pinkish brown, add the ginger and garlic and cook for 2 to 3 minutes, reducing the heat to low.
Add 2 spices and soaked chickpeas
Now add the tomato, coriander powder, turmeric powder, cumin powder and red chili powder. Cook until oil begins to separate. Add the chickpeas and add 2 and 1/2 cup water. Sprinkle with salt and a little coriander. Cook for 10-12 minutes and continue to stir continuously.
Add 3 garam masala, cover and cook for 2-5 minutes
Now add the garam masala powder and mix well. Cover the pan with a lid and simmer for about 2-5 minutes so that the taste is well absorbed along with the chickpeas.
Serve hot garnished with 4 ginger juliennes and coriander leaves!
Once the dish is well cooked, pass it to a bowl and garnish with ginger julienne and coriander leaves. Serve hot with rice or roti and pickle and raita of your choice. Chana masala tastes better with a glass of sweet, cold lassi.