Home » RECIPE FOR CHANA MASALA | KADALA CURRY

RECIPE FOR CHANA MASALA | KADALA CURRY

Recipe for Chana Masala with Step by Step Instructions and Pictures are given here.

Chana Masala is a famous Indian recipe that is seen all around India. Be it a North India or South India, the recipe names differ but the dish is the all-rounder in the country. This recipe is fondly known as Kadala Curry in our area. Chana masala is also called chickpeas masala that goes amazing with Chapatis, Rotis, Appams, Idiyappams and dosa as well.

Chana masala is ready to serve hot.

The first and foremost thing to do if you are planning to cook chana masala is to soak the chickpeas for 8 hours or overnight. So that it will be easy to cook. In this chana masala, I haven’t used grated coconut or coconut milk but if you want, you can use it instead of adding water. This is a simple curry recipe that everyone can try out. You can pack thick chickpeas curry/chana masala as a side dish for your kids’ lunch box.

Chana masala is ready to serve hot.

So try this recipe and let me know how it turns out for you. You may like my other Side Dish Recipes as well. Check them here and enjoy your food.

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Yummy and spicy Chana masala is ready to serve hot.

Recipe for Chana Masala | Kadala Curry

Harini Vino
Chana Masala is an amazing side dish recipe that goes well with Chapati, Roti, Appams and so on. It is also fondly called as Kadala curry in the Southern Parts of India.
Prep Time 5 mins
Cook Time 35 mins
Chana soaking time 8 hrs
Total Time 40 mins
Course Side Dish
Cuisine Indian
Servings 3
Calories 195 kcal

Equipment

  • Pressure Cooker
  • Any type of Pan

Ingredients
  

  • ½ cup Chana (Chickpeas or Kadala)
  • 1 Large Onion Thinly sliced
  • 1 Tomato Finely chopped
  • 1 Green Chilli Slit
  • 1 tbsp Ginger Garlic paste
  • ¼ tsp Turmeric Powder
  • ½ tbsp Garam Masala
  • 1 tsp Cumin Powder
  • 2 tbsp Coriander Powder
  • 1 ½ tbsp Chilli Powder
  • ½ Lemon's juice
  • 1 Star Anise
  • 1 Bay Leaf
  • 2 Cardamom Pods
  • 2 Cloves
  • Salt to Taste
  • Coconut Oil for cooking

Instructions
 

  • Transfer the soaked chickpeas or chana to the pressure cooker. Add enough water to cook the chana. Season it with some salt as well.
  • Close the cooker with a lid and cook for 5 to 6 whistles.
  • The chickpeas should be well cooked and if you press the chana with your finger, it should get smashed. Keep them aside.
  • Heat oil in a pan and add whole spices. (Star anise, bay leaf, cardamom pods, cloves)
  • Then add chopped Onions and saute them until the onions turn slightly brown.
  • Add slitted green chillies and saute them for a few mins.
  • Add tomatoes. Saute them until the tomatoes become mushy.
  • Add ginger-garlic paste and saute them until the raw smell goes off.
  • Then add all the spice powders. Saute them until the raw smell goes off.
  • Add boiled chickpeas to the base curry and gently smash them with a laddle.
  • Add the required amount of water to the curry and gently mix them. Check for the salt at this stage.
  • Boil them until the oil releases on its sides. Finally, turn off the stove and squeeze half lemon's juice into the curry and gently mix it.
  • Serve hot.

Notes

  • You can adjust the whistle measurements to cook the chickpeas according to the quality and quantity of your chanas. 
  • The chickpeas should attain smashable consistency since we will slightly smash them with the curries.
  • Do not over-pour the water so that the curry will become runny.
Keyword Kadala Curry, Recipe for Chana Masala

PICTURE REPRESENTATION FOR MAKING CHANA MASALA RECIPE

Measure and assemble all the ingredients together.

Measure and assemble all the ingredients together.

Transfer the soaked chickpeas or chana to the pressure cooker. Add enough water to cook the chana. Season it with some salt as well.

Transfer the soaked chickpeas or chana to the pressure cooker.

Close the cooker with a lid and cook for 5 to 6 whistles.

Close the cooker with a lid and cook for 5 to 6 whistles.

The chickpeas should be well cooked and if you press the chana with your finger, it should get smashed. Keep them aside.

The chickpeas should be well cooked and if you press the chana with your finger, it should get smashed. Keep them aside.

Heat oil in a pan and add whole spices. (Star anise, bay leaf, cardamom pods, cloves)

Heat oil in a pan and add whole spices. (Star anise, bay leaf, cardamom pods, cloves)

Then add chopped Onions and saute them until the onions turn slightly brown.

Then add chopped Onions and saute them until the onions turn slightly brown.

Add slitted green chillies and saute them for a few mins.

Add slitted green chillies and saute them for a few mins.

Add tomatoes. Saute them until the tomatoes become mushy.

Add tomatoes. Saute them until the tomatoes become mushy.

Add ginger-garlic paste and saute them until the raw smell goes off.

Add ginger-garlic paste and saute them until the raw smell goes off.

Then add all the spice powders. Saute them until the raw smell goes off.

Then add all the spice powders. Saute them until the raw smell goes off. Chana masala is on the process.

Add boiled chickpeas to the base curry and gently smash them with a ladle.

Add boiled chickpeas to the base curry and gently smash them with a ladle. Chana masala on the way.

Add the required amount of water to the curry and gently mix them. Check for the salt at this stage. Boil them until the oil releases on its sides.

Add the required amount of water to the curry and gently mix them. Check for the salt at this stage. Chana masala on the way.

Finally, turn off the stove and squeeze half lemon’s juice into the curry and gently mix it.

Finally, turn off the stove and squeeze half lemon's juice into the curry and gently mix it.

Chana Masala is ready to be served hot.

Chana Masala is ready to be served hot.

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