Chana masala | Bengal Gram Curry

Kapoor Sanjeev, June 3, 2014

Chana masala  or Chole masala or channay or Chholay  masala is a popular dish in India and Pakisthan. It can be served along with Rotis or rice. Chole is popular in North India especially in Rajasthan and Gujrati dishes.Chole Bhature is a a common street food and served in restaurants. In Kerala it is known as kadala curry and is acombination of white Appam.

Another variation of the same dish is Aloo chole where aloo is also a main ingredient of the dish. Murg Chole is another variation of the same dish in Lahore where chicken and chickpeas are cooked together and is a traditional breakfast there.

Channa Masala

Channa Masala

Bengal Gram Curry | Chana masala
 
Author:
Serves: 1 bowl
Prep time:
Cook time:
Total time:
 
An authentic North Indian recipe of Chana Masala or Chole Masala.
Ingredients
  • 200 gm. Bengal gram,soaked overnight
  • 750 ml water
  • 1 medium sized bay leaf
  • 2 whole cardamoms
  • 1 small cinnamon stick
  • ½ teaspoon . turmeric powder
For Curry Gravy:
  • 2-3 tablespoon oil
  • 1 level teaspoon cumin seeds
  • A pinch of asafetida powder (optional)
  • 2 onions, approximately 100 gms each sliced
  • 4 garlic clove
  • ¾ inch piece of ginger
  • 2 teaspoon coriander powder
  • ¼ teaspoon chilli powder (adjust as per the spice tolerance)
  • 1 level teaspoon turmeric powder
  • 2 level teaspoon salt (to taste)
  • 200 grams of fresh tomatoes, chopped
  • ¼ teaspoon homemade Garam Masala
  • Coriander leaves chopped for garnishing
Instructions
  1. Cook the chana in a pressure cooker by adding bay leaf cinnamon cardamom turmeric and water.
  2. Close the lid of the pressure cooker and wait for the first whistle. AZfter first whistle keep the flame sim and cook for another 15 to 20 minutes.
  3. Remove from flame and keep aside without opening for another 10 minutes so that the steam goes off automatically.
For the curry
  1. Chop the onion into thin slices. Make ginger garlic paste
  2. In a pan add asafoetida and cumin seeds in oil. Once the seeds splutter add ginger garlic paste and onion in to it. Saute till it is golden brown.
  3. Add coriander powder and chily powder into it. Saute for few minutes till it is golden brown. make sure it is not blackened.
  4. And sliced tomato into it and saute for another few minutes till the oil is separated.
  5. Add garam Masala and saute for 1 or 2 minutes.
  6. Aow add the previously cooked chana into this along with the water used for boiling.
  7. Cook for few more minutes till the gravy is thick enough
  8. Garnish it with coriander leaves
  9. Serve Channa Masala hot along with chapati or rice
Notes
Used pressure cooker to reduce the cooking time
Add more spice is required
You can add 1 teaspoon of tamarind pulp if you like the taste
Can add potatoes also if you like
Nutrition Information
Serving size: 1 Cup(275 g) Calories: 460 Fat: 9g Saturated fat: 1g Carbohydrates: 78g Sodium: 1020mg Fiber: 5g Protein: 13g

 

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