Chana Masala
Chickpeas cooked in spicy gravy is an excellent side dish for puris, rotis or bhaturas.
Ingredients
Chickpeas (Kabuli chana) – 3 cups
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Chana masala powder – 1 tablespoon
Few coriander leaves
Oil – 2 tablespoons
Salt to taste
To grind
Onion – 2 nos (blanched)
Tomatoes – 5 nos (blanched)
Garlic cloves – 10 nos
Ginger – 1 inch piece
Green chillies – 2 nos
How to make chana masala
Soak the chana with enough water overnight for atleast 6 to 7 hours.
Pressure cook the chana with sufficient water, salt and turmeric powder till 5 whistles.
To blanch onions and tomatoes, heat water in a saucepan on a high flame. When the water reaches boiling point, add the onions (skin removed ) and tomatoes to it and switch off the flame. Close the pan and set aside for 3 to 4 minutes. Strain the water and remove the skins of tomatoes.
Grind the blanched onions and tomatoes, green chillies, garlic cloves and ginger with little water to a smooth paste. (ground onion tomato mixture)
Heat oil in a kadai. Add mustard seeds. Once it stops spluttering, add the ground onion tomato mixture and stir fry for 2 to 3 minutes.
Add salt, red chilli powder, coriander powder, cumin powder and chana masala powder and mix well.
Add boiled chana and cook for another 6 to 7 minutes till you get a medium consistency.
Remove from heat.
Add 1 tsp of butter and garnish with coriander leaves.
Serve hot with rotis, bhatura or puris.