Chana Masala
A tasty and easy veg side dish for roti or rice.
Print Recipe
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.
- Heat oil (1-2 tbsp) in a wide pan. Add sliced onion and cook till onion becomes a dark brown colour.
- 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.
- Add chopped tomato and salt. Cook till tomato softens.
- Add chopped coriander leaves and mix well. Add tomato ketchup and soy sauce and mix well.
- 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.
- 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.