Channa Masala Recipes

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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!

I'm Mageswari, and as a content writer, I specialize in creating content for food blogs. I have always been passionate about food, from trying out new recipes to exploring different cuisines from around the world.

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