Recipe for Chana Masala with Step by Step Instructions and Pictures.
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 also called chickpeas masala goes amazing with Chapatis, Rotis, Appams, Idiyappams and dosa as well.
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.
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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Recipe for Chana Masala | Kadala Curry
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.
PICTURE REPRESENTATION FOR MAKING CHANA MASALA RECIPE
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.
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 ladle.
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.
Chana Masala is ready to be served hot.
