Chana Masala

If you are a regular here or if you follow me on FB / Insta, you may have noticed my love for this particular ingredient “Chana” aka vella kadala (white chickpeas).

I make it very often since I feel like it goes well with almost anything be it… Puttu, Chapathi, Dosa, Neer Dosa, Appam, the list goes on.

I've already posted two types of chana masala and here comes the third version ;) Well, I assure you though the name is the same all three have a different flavor.

This one may seem a bit unorthodox with the addition of ketchup and soy sauce, but the taste is very good and it's something different from the regular chana masala. The taste of ketchup and soy sauce is not at all overpowering, but it enhances the flavor of the dish.

Give it a try and let me know what you think about this, ok?

Btw, here are some of the other chana recipes…

Kadala Curry, Chana Masala, Falafel, Hummus, Chana Biryani

Here is the recipe…

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Chana Masala

A tasty and easy veg side dish for roti or rice.
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Course: Breakafst, Lunch, Dinner
Cuisine: Indian, Indian Street Food
Keyword: Chana Masala, Easy Chana Masala
Author: Maria Jose Martin

Ingredients

  • 1 cup White Chickpeas (kadala) (Soaked overnight)
  • 2 – 2.5 tsp Chilli powder
  • 3 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Black pepper corns
  • 1/2 tsp Fennel seeds
  • 1/4 tsp Cumin seeds
  • 3 Cardamom
  • 3 Cloves
  • A small piece Cinnamon
  • 1 tbsp each Chopped ginger and garlic
  • 2 medium – big Onion, sliced
  • 1 big Tomato, chopped
  • 2 tbsp Chopped Coriander leaves
  • 1-1.5 tbsp Tomato Ketchup
  • 1 tbsp Soy sauce
  • Salt
  • Oil (I used coconut oil)

Instructions

  • Soak 1 cup kadala overnight. Drain the water and rinse the kadala 2-3 times. Pressure cook Kadala with 2.5- 3cups water and salt. I cook it for 8-10 whistles on, high flame. Switch off the gas and let the pressure drop completely, around 15 mins.
  • Grind together ingredients from chilli powder – chopped ginger and garlic with 2-3 tbsp water to a somewhat smooth paste.
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  • Heat oil (1-2 tbsp) in a wide pan. Add sliced onion and cook till onion becomes a dark brown colour.
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  • Add the ground paste and cook till the raw smell goes, 3-4 mins. Add 1-2 tbsp hot water to bring the masala together.
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  • Add chopped tomato and salt. Cook till tomato softens.
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  • Add chopped coriander leaves and mix well. Add tomato ketchup and soy sauce and mix well.
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  • Add cooked kadala along with the cooking water. Bring it to boil. Reduce flame to the lowest, cover and cook till the gravy thickens around 10-12 mins. Let the curry rest for half an hour for the flavor to settle in.
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  • While serving add some chopped onion as garnish.

Notes

Though I used coconut oil, you can use any veg oil for a more neutral taste. Also, you can crush some of the cooked chickpeas and add to the cury for a different texture and consistency. 
Please note that the gravy tends to thicken well as it rests, so adjust the consistency accordingly. It's almost a semi dry dish where the chana pieces are coated well with the gravy. 
 
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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