Tuesday, 15 October 2013

Chana Masala

Chole / Chick Peas / Kabuli Chana are a quintessential of many cuisines - North Indian, South Indian, Lebanese, Algerian, Mexican, Spanish and Portuguese. Chick Peas are high in fiber, iron and manganese content and an excellent source of protein especially for vegetarians. The high fiber content also helps in keeping the heart healthy and stabilizing blood sugar. (Source: Wikipedia)

Preparation time: 12 hours
Cooking time: 30 minutes

  • Kabuli Chana / Chick Peas - 1 cup, soaked overnight
  • Tea bag - 1 (you may tie tea leaves in a muslin cloth)
  • Ginger paste - 1 tsp.
  • Garlic - 2 cloves, finely chopped
  • Onions - 2 medium, finely chopped
  • Mustard Oil - 3 tbsp.
  • Green Chilies - 2 finely chopped
  • Bay leaves - 2 small
  • Dry red chilies - 2 small
  • Tomato - 1 small, finely chopped
  • Turmeric powder / haldi - 1/2 tsp.
  • Red chili powder - 1/2 tsp.
  • Coriander powder / dhania powder - 1/2 tsp.
  • Amchoor / Dry mango powder - 1/2 tsp.
  • Anar dana / pomegranate powder - 1 tsp
  • Chana masala - 1/2 tsp.
  • Salt to taste
  • Garam Masala - Pinch
  • Fresh coriander - for garnishing
  • Jeera / cumin seeds - 1 tsp.

How to prepare:
  • Drain the soaked chick peas and rinse with cold water. In a pressure cooker, add the chick peas, tea bag / tea leaves tied in a muslin cloth and pressure cook for 5 - 6 whistles.
  • In a iron pot / lohe ka kadai, heat mustard oil. When the oil is hot, add bay leaves and the dry red chilies and saute for 10 seconds.
  • Now add the ginger and garlic and saute till the garlic is cooked.
  • Add green chilies, tomatoes, onions and jeera and saute. The onions should take about a minute or so to turn golden brown. The tomatoes should also become soft. (In case you do not like tomatoes, you may add 2 tbsp. of tomato puree)
  • Now add the spices and mix with the onions. Saute for 30 seconds till the spices are cooked. 
  • Add the cooked chick peas to the spice and onion mixture. Saute well. Now add two cups of water and anar dana to the pan. Mix well and allow the water to dry out.
To garnish:
  • Fry small cubes of potatoes in oil. Add salt and jeera powder to them to taste.
  • Fry slices of onions.
  • Garnish with cubes of fried potatoes and onions. Since my husband is not a huge fan of coriander leaves, I have not added them. However, they taste great with chana. Sprinkle a few drops of lemon juice.
To serve:
  • Serve with roti / rice / puri / bhature.