Channa Masala Recipes

Channa Masala is a hearty and flavorful Indian dish made with chickpeas simmered in a spiced tomato-based gravy. It’s a popular choice in Indian cuisine and is often served with rice, roti, or naan. Here’s a detailed guide to making Channa Masala, including preparation time, cooking time, and a comprehensive recipe.

Preparation Time:

• 15 minutes (for chopping and prepping ingredients)
• 10 minutes (for soaking chickpeas, if using dried)

Cooking Time:

• 25-30 minutes (for cooking the curry)

Ready Time:

• 40-55 minutes (total, including prep and cooking)

Ingredients:

For the Channa:

• 1 cup dried chickpeas (or 2 cups canned chickpeas, drained and rinsed)
• 4 cups water (for soaking dried chickpeas)
• 1 tsp baking soda (optional, helps soften the chickpeas)

For the Curry:

• 2 tbsp oil or ghee
• 1 large onion (finely chopped)
• 2 large tomatoes (finely chopped or pureed)
• 1-2 green chilies (finely chopped, adjust to taste)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 tsp chole masala (optional, for additional flavor)
• Salt to taste
• 1/2 cup fresh coriander leaves (chopped, for garnish)
• 1 tbsp lemon juice (optional, for a tangy flavor)

Instructions:

1. Prepare the Chickpeas:

• If using dried chickpeas:
  1. Rinse and soak the chickpeas in 4 cups of water with 1 tsp of baking soda (if using) overnight or for at least 8 hours.
  2. Drain and rinse the soaked chickpeas.
  3. Cook the chickpeas in a pressure cooker or pot with enough water until they are tender. This usually takes about 15-20 minutes in a pressure cooker or 45-60 minutes in a pot. Set aside.
• If using canned chickpeas:
  1. Simply drain and rinse the chickpeas. Set aside.

2. Prepare the Curry:

1. Heat oil or ghee in a large pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add the finely chopped onions and sauté until golden brown.
4. Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
5. Add the chopped or pureed tomatoes and cook until the oil starts to separate from the masala (about 5-7 minutes).
6. Stir in the green chilies, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes.
7. Add the cooked chickpeas along with some of the cooking water (or vegetable broth) to reach your desired consistency.
8. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld. Stir occasionally.
9. Add garam masala and chole masala (if using), and mix well. Simmer for another 2-3 minutes.
10. Adjust seasoning and add lemon juice if desired.
11. Garnish with fresh coriander leaves.

3. Serve:

• Serve the Channa Masala hot with steamed rice, roti, or naan.

This delicious Channa Masala is rich in flavor and perfect for a satisfying meal. Enjoy it as part of a traditional Indian feast or as a comforting everyday dish!