Chana Masala (Black Chickpea Masala)
Chana Masala is a delicious Indian curry made with black chickpeas and basic pantry staples. It is a gluten-free, vegan and a good source of vegetarian protein dish. Black chickpea masala is a perfect curry to pair with roti or steam rice.
Equipment
- pressure cooker
- frying pan
Ingredients
- 1 cup kala chana (black chickpea) soaked
- ¼ teaspoon cumin seeds
- 2 nos green chilly (1 chppped and 1 slit)
- 1 small bay leaf
- 1 large onion chopped
- 1 teaspoon ginger gatrlic paste
- 1 medium tomato chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chilly powder
- 1 teaspoon garam masala powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon amchur powder (dry mango powder) optional
- ½ teaspoon tea leaf
- 1-2 tablespoon oil
- salt to taste
- water as required
Instructions
- First boil the tea leaf in 1 cup water for few mins. Strain and keep aside.
- Take the soaked Chickpeas in a pressure cooker, add little salt, add the strained tea, and pressure cook for 3-4 whistles. Let the pressure release, take out the chickpeas and retain the water if any.
- Heat oil in a pan. Add the onion, chopped green chilly, ginger garlic paste and fry for 2 minutes.
- Add the tomatoes and fry till it turns mushy.
- Now add the powdered masalas and fry for 2 minutes.
- Add the cooked chole and mix well with the masalas and fry for few minutes.
- Add the retained water and add little water if required and cook for around 5 minutes. Adjust the gravy consistency as required.
- In a sauce pan heat 1 tsp oil. Add the cumin seeds and slit green chilly and let it sizzle.
- Pour the tadka over the chana masala and cook for a min or two and take off the heat.
- Enjoy with steam rice, variety rice or flatbreads.