Chana Masala

Chana Masala is a thick gravy prepared from chickpea ither white or brown which is also called as chana or Kabuli chana. This goes good as a side dish with all kinds of Indian Breads like Roti’s, Naan, Chapathi, Plain Paranthas and many more. This recipe is non coconut based and from North Indian cuisine. The boiled chickpeas are mixed with different spice ingredients and with smooth grounded paste of onion and tomato. This dish gives a nice aroma of rich spice flavors which makes me feel go hungry all the time.

Preparation Time  : 20 min

Soak Time             : 8 Hours

Cooking Time       : 20 min

Serves                   : 4

Ingredients :

English Name For Ingredients	Hindi Names For Ingredients	Quantity
White or Brown Chickpea	चना	½  Cup
Onion	प्याज	1 Large size
Red Chilli Powder	लाल मिर्च पाउडर	1 tbsp
Coriander Powder	धनिया पाउडर	½ tbsp
Garam Masala Powder or Chana Masala Powder	गरम मसाला पाउडर / चना मसाला पाउडर	1 tbsp
Cinnamon Stick	दालचीनी	1 “
Bay Leaf	तेज पत्ता	1
Cloves	लौंग	2
Oil	तेल	2 tbsp
Coriander Leaves	हरा धनिया	3 Strands
Lemon Juice	नींबू का रस	¼ tbsp
Salt	नमक	To taste
To Grind into Smooth Paste :
Tomatoes	टमाटर	2 Medium
Onion	प्याज	1
Garlic Cloves	लहसुन	6
Ginger	अदरक	A small Piece
Fennel Seeds	सौंफ के बीज	1 tbsp
Pepper Powder	कालीमिर्च का पाउडर	½ tbsp
Oil	तेल	1 tbsp

Preparation :

1. Soak chickpeas overnight or for at least 8 hours. The next day drain the water and wash well. Using pressure cooker cook the chickpeas taking 5 whistles.Do not throw the boiled water of chickpeas as you can prepare a delicious rasam out of it.
2. You need to grind few ingredients to make a fine paste. For that heat a skillet and add oil. Roast ginger, garlic cloves, onion and tomatoes until tomatoes are mushy.
3. Cool the roasted ingredients and put them in mixer grinder along with feenel seeds and pepper powder to make a fine paste.
4. Heat a kadai in a medium flame and drop in oil. Add cinnamon stick, bay leaf and cloves, also sliced onion and saute.
5. When onion turns golden add all the spice powders, grounded paste and salt and mix well. Add cooked chickpeas and water to get a thick gravy consistancy and take one boil.
6. Sprinkle chopped coriander leaves and lime juice and saute for few seconds. Turn off the flame and serve hot chana masala with Roti’s, Naan, Chapathi, Phulkas and Plain Paranthas.