Chana / Chickpea / Garbanzo Bean is a type of legume grown mainly in India, also grown in other parts of the world. We can make endless recipes using chana. I love making chana masala as it is a family favorite. Chana masala is a spicy Indian gravy made with boiled chana / chickpea, onion-tomato base and spice powders. This is a vegan and gluten-free dish. Chana is rich in protein, iron, calcium and B vitamins. This dish is very flavorful, healthy and wholesome.

I love making poori and chana masala for weekend breakfast. This is a filling dish, so I make my weekend lunch simple and relax the whole day. Tastes excellent even the next day. So you can even make it ahead. Perfect lunch box recipe too. Try reducing the chilli powder to make it a kids-friendly version. Try cooking this delicious chana masala and enjoy with family and friends!

Ingredients

• Chana / Chickpeas – 1 cup
• Big onion – 1
• Tomato – 2
• Ginger garlic paste – 1.5 tsp
• Jeera – 1 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – 3/4 tsp
• Everest Chole masala – 1.5 tsp
• Garam Masala – 1/2 tsp
• Coriander leaves – 3 tbsp
• Salt – To taste
• Oil – 3 tbsp
• Water – 3 cups

Procedure

• Soak 1 cup raw chana in water overnight. Next morning it would have doubled in quantity and the chana would have become bigger.

• In a pressure cooker, add in the soaked chana and 2 or 2.5 cups of water, just enough that the chana is soaked in the water. Also add 1 tsp salt.
• Close the cooker and cook the chana in high flame for 5 mins. Then cook in medium flame for 10 mins. Let the pressure release on its own. If mashed between two fingers the chana should be soft. That is the consistency of boiled chana.

• Chop the the onions. Freshly grind equal quantities of ginger and garlic. Puree the tomatoes. Also keep all the masala powders ready.

• In a pan, add some oil. Once the oil is warm, add jeera.

• Once jeera splutters, add in the chopped onion and ginger garlic paste.
• Saute till the raw smell of ginger garlic paste is gone and the onions become slightly brown.

• Add in the tomato puree. Add in 1 tsp salt and saute well. The tomato puree should be cooked well till oil releases on the top.

• Once the oil releases, add in the masala powders and cook till the raw smell is gone.

• Next add in the boiled chana along with the water used for boiling it.
• Mix everything together and close the pan and cook for 5 mins.

• Open the lid and check for salt.
• Simmer for another 5 mins till oil floats on the top.
• Add in fresh coriander leaves and close the lid.

• Serve hot with poori.

• Also pairs well with jeera rice, roti, naan, pulao and toasted bread. Can also be used as a filling in sandwiches and kathi rolls.

Notes

• Use raw chana and follow the soaking process. Do not substitute canned chickpeas / chana for this recipe. This step plays an important role in the taste.
• Add kasuri methi (dried fenugreek leaves) in the end for a different flavor.
• I have used Everest chole masala. You can add any chole masala.
• If you do not have chole masala, substitute it with Kashmiri chilli powder – 1 tsp, Coriander powder – 1 tsp, Jeera powder – 1 tsp and increase garam masala quantity to 2 tsp.
• Give enough time for sauteing the ingredients. This will ensure giving the dish a great consistency and delicious taste.