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Chana Masala

Kala chana is a delicious and healthy side dish. This recipe has a dry texture, and it's a good source of protein and can be served at breakfast or lunch with roti or puri.
Print Recipe
Course Main Course
Cuisine North Indian

Ingredients
  

  • 1/2 cup Kala chana overnight soaked

For Masala

  • 1 Onion chopped
  • 1 Tomato chopped
  • 4 Petals of garlic
  • 2 inch ginger
  • 2 Green chillies
  • 3 Cloves
  • 1 inch Dalchini
  • 1/2 tsp Cumin seeds
  • 1/2 cup Grated dry coconut roasted

For Tempering

  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • Salt To taste
  • 1 tsp Garam masala
  • 4 Curry leaves
  • 2 tbsp Cooking oil

For Garnishing

  • 1 tbsp Chopped coriander
  • 1 tbsp Lemon juice optional

Instructions
 

  • Wash and soak black chana overnight in water for around 8-10 hours.
  • Drain and transfer them to the pressure cooker, add salt and 2 cups of water. Pressure-cook them for 4-5 whistles on low flame. When pressure comes down, open the lid and check if the chanas have become soft or not. If they are still tough, then add water if required and cook more for 1-2 whistles.
  • Drain boiled chana and keep aside.
  • Heat ½ tbsp oil in a Kadai or pan. When it is hot enough to saute, add chopped onion saute till golden brown, then add remaining ingredients in the masala list except for grated dry coconut, because it is already roasted. Saute all the ingredients till it becomes a little soft.
  • Now blend all the ingredients in the masala list including roasted dry coconut. Blend till it becomes a fine paste.
  • Now for the tempering heat medium-sized Kadai add 2 tbsp oil, when it is hot enough add curry leaves, masala paste, saute for one minute now add boiled chana and chilli powder, turmeric powder, salt, garam masala and mix well. Cook on a medium flame for around 5 minutes. Add lemon juice.
  • Garnish with chopped coriander and serve hot with roti, phulka or puri.

Notes

You can follow the same recipe using the same masala for soya chunks of curry. You just have to boil the soya chunks till it becomes soft and squeeze the water from it when it becomes cold.