Chana Masala is very popular in Indian sub-continent region for its savory, spicy and strong chickpeas taste. Chana Masala is also known as Chhole, but the main difference is; Chana Masala is made by using Kabuli Chana, and Chhole is made with the western chickpeas. ‘Kabuli Chana’ is a kind of chickpeas which is smaller in size to western Chhole, darker in color and stronger in taste.
Chana Masala Is made with curry or sometimes it is served as dry or ‘Sukha’ Chana Masala. In Indian sub-continent, Chana Masala is served in meals as Sabzi and also loved as a snack. Chana Masala can be served in many combinations like Pohe-Chana Masala, Chana Masala-Kachori, Samosa Chat with Chana Masala, Katori Chat, and Stuffed Buns with Chana Masala.
Chana Masala is a popular breakfast recipe served as Chana Masala with hot Puri, Bhature, Naan, Kulcha, and Paratha. Chana Masala tastes good with Jeera rice; simple plain steamed rice if you are bored of making Chapati.
Kabuli Chana is a rich source of dietary proteins with a good content of vitamins like vitamin A, vitamin C, vitamin K and vitamin E. It seems Kabuli Chana is the best food for children of growing age. Dry Chana Masala is a lovely Tiffin box recipe for children; also you can make tasty, savory Chana Masala rolls with buttered Chapati and dry Chana Masala with a touch of tomato ketchup.
Kabuli Chana has very less content of calories and cholesterol, so it is an excellent early morning food for diet conscious people. Kabuli Chana is the oldest legume known and domesticated by human beings, its roots are found in the Neolithic period; 7500 years from now.
Chana Masala is a very favorite dish to my family since many generations enjoyed by everyone, from every age group. Chana Masala served with some finely chopped raw onion, and tomatoes with some Farsan and some lime juice is a quick and tasty snack I ever enjoy.
For the preparation of Chana Masala, you need to soak Chana (chickpeas) overnight or daylong, so it is good to preplan for the recipe. Chickpeas should be cooked nicely as shown in the video; the texture should be so smooth that it can be mashed with the fingers to avoid any stomach aches and indigestion.
I have used dry mango powder to bring a subtle tanginess to Chana Masala, but if it is not available, you can replace it with Chat Masala. Very little oil is used to make the Chana Masala, so it’s a very healthy, low calorie, the cholesterol-free dish with a great taste to gulp. Let us check out the recipe for Chana Masala.
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Let Us Check Out The Ingredients Which Will Be Required To Cook Savoury Chana Masala Recipe:
- 2 Cups Chickpeas (Chana)
- 1 Tbsp Oil (Any Preferred Oil)
- 2 To 3 Bay Leaf (Tej Patta)
- 1 Medium Sized Cinnamon Stick (Dal-Chili)
- 2 To 3 Black Cardamom (Badi Elaichi)
- 1 Dry Whole Red Chili Pepper (Khadi Lal Mirch)
- 5 To 6 Whole Black Pepper (Khadi Kali Mirch)
- 1 Tsp Cumin Seeds (Jeera)
- ¼ Tsp Asafetida (Hing)
- 3 To 4 Green Chilies (Hari Mirch)
- 1 Large Sized Onion (Pyaz)
- 1 Tbsp Ginger-Garlic Paste (Adrak-Lehsun Paste)
- 3 Small Sized Tomatoes (Lal Tamatar)
- 1 Tbsp Kashmiri Red Chili Pepper Powder (Kashmiri Lal Mirch Powder)
- 1 Tsp Turmeric Powder (Haldi)
- 1 Tsp Coriander Powder (Dhaniya Powder)
- 1 Tsp Dry Mango Powder (Aamchur Powder)
- ¼ Tsp Pomegranate Powder (Anardana Powder)
- 1 Tsp Garam Masala Powder
- Salt To Taste
- Coriander Leaves (Hara Dhaniya)
Let Us Check The Step By Steps Procedure To Cook Tasty Chana Masala:
- Take two cups of chickpeas and soak it in water for approximately 8 hours or overnight.
- After the chickpeas get soaked nicely; pour it with remaining water to a pressure cooker and boil it till 6 to 7 whistles.
- Switch off the stove; let the vapor out and open the lid of pressure cooker. Check the texture of chickpeas; you should be able to mash chickpeas by pressing between fingers.
- Take a skillet pan and add one tbsp of oil; let it get hot and add two to three bay leaves, one medium sized cinnamon stick, two to three black cardamoms, one dry red chili, five to six whole black peppers, and one tsp of cumin seeds. Sauté for half a minute to roast the spices nicely.
- Add ¼ tsp of asafetida, three to four finely chopped green chilies, one large sized finely chopped onion; sauté it for 6 to 8 minutes. Add one tbsp of ginger-garlic paste; sauté it till the onions turn golden brown.
- Add three small sized finely chopped red tomatoes, one tbsp of Kashmiri red chili powder, one tsp of turmeric powder, one tsp of coriander powder, one tsp of cumin powder, one tsp of dry mango powder, and ¼ tsp of pomegranate powder. Sauté all the ingredients for 5 minutes.
- Drain the water from chickpeas and add it to the spices in the skillet pan. Mix well and mash few chickpeas to make the curry thick and this procedure brings the good taste of chickpeas to the curry.
- Followed by adding two cups of water; mix well and add salt to taste, one tsp of Garam Masala powder. Mix properly and close the lid and let it cook for 8 to 10 minutes.
- Open the lid and garnish delicious Chana Masala with some fresh finely chopped coriander leaves. Serve savory Chana Masasavory hot, crisp Naan, Paratha, Kulcha or Jeera rice.
Video Recipe For The Chana Masala