June 23, 2013

Chana Masala/Chole

Chickpeas or Cabuli Chana or Garbanzo beans are high in protein. Also, it is preferred by many over other pulses or beans because it’s softer and tastier. 
Chana masala or Chole, however you wish to call it, is a perfect combination for roti, puri or jeera rice. For a darker shade to the masala, keep teabags in the water when soaking the chana and while cooking the chana. Though I have tried it and it does give a distinct colour, this one is not exactly the authentic Punjabi Chole. 

Chana Masala

Oil – 1 tsp + 1 tbsp
Cumin seeds – 1 tsp
Chickpeas/Cabuli chana – 2 cups
Tomato – 2
Onion – 1          
Dry red chilli - 2
Cinnamon – 1 inch stick
Ginger – half inch piece
Peppercorns – 6-7
Garam masala (or any masala available) – 1 tsp
Coriander leaves – 7-8 sprigs

Before you begin: 
Soak 2 cups of Cabuli chana in enough water overnight or for 7-8 hours. Then pressure cook the chana with water to immerse it for about 3-4 whistles.

For the Masala: 
Roughly chop the tomato and onion and fry with the red chilli in a tsp of oil for 5 minutes.
When it’s cool, grind to a paste along with cinnamon, peppercorns and ginger.

How I prepare:
1.    Heat oil in a pan. When the oil is hot, add cumin seeds and once they sizzle, add the ground masala paste.
2.     Let it cook for a while until oil separates from the masala.
3.   Add the cooked Chana with the water in it to this and cook on simmer for 15 minutes till you get the desired consistency. Add more water if needed. Mash the chana lightly.
4.   Add salt, garam masala(or any other masala powder). A slight punch of Aamchur or dry mango powder works well with chana masala.
5.    Garnish with coriander leaves (today I did not have any 😞).

Sliced raw onions, roti and chana masala, a meal can’t get better than that!!

Chana Masala

1 comment :

  1. Yummy and mouth watery dish. Loved it. Too good. Thank u for the wonderful share. Keep posting with lots more. Thank u for the share.