Chana masala or garbanzo beans masala is a popular dish on many Indian restaurant menus. It is served as a part of many classic combinations like Chana-Bhatura, kulche-chole, poori/chole etc. It also pairs well with basmati rice or naan. Traditionally making the chana masala is a elaborate process and uses a special chana-masala-spice-blend. In my recipe, I am taking the easy yet tasty route and making the chana masala with simple ingredients and easy steps.
I got the recipe from my college friend R who has recently moved back into my neighborhood. Her family still lives in my neighborhood back in India. She used to live elsewhere but when she decided to move to USA a few years ago, she ended up in my backyard; how lucky can you be? When you are living so far away from family, it is comforting to have good old friends near you.
As for the recipe itself, I got it from her a decade or so ago. Her recipes are always easy to make as she doesn’t like to spend a lot of time in the kitchen. This chana masala is a very a light and tasty dish with enhanced flavors of cilantro.
It can be made with canned garbanzo beans as well so during these times of scarcity and rationing, might as well use those canned beans.
Chana masala
INGREDIENTS
- Kabuli chana/garbanzo beans– 1½ cups of chana or about 3 cups of soaked chana or around 2 x 14 oz.cans of garbanzo beans
- Cumin seeds– 1 teaspoon
- Onion, finely diced- 2, medium sized or 1 large
- Green chillies, slit lengthwise -3
- Ginger, finely diced- ½ ” piece
- Garlic, finely diced- 3 large cloves
- Cilantro, cut finely- a big handful + a little extra for garnishing
- Tomato, finely diced- 1, large
- Turmeric powder– ½ teaspoon
- Chili powder– 1 – 1½ teaspoon
- Coriander powder– 3 teaspoons
- Cumin powder– ½ teaspoon
- Oil
- Salt– to taste
METHOD
- PREPWORK– Soak the garbanzo beans in water overnight or 4-5 hours till it doubles in size.
- If you are short on time, you can microwave the beans in water for about 8-10 minutes on High, or till it doubles in size. Leave them in the warm microwave till you are ready to cook them. Verdict- It cooks well but sometimes doesn’t become as soft as the beans that have been soaking overnight.
- Alternately, I have heard that you can also soak the beans in hot water for a couple of hours. I have not personally tried this method.
- You can also use canned garbanzo beans; just strain out the water and rinse it well before using.
- MAKING– Pressure cook the chana for about 6 whistles along with water and salt. Leave aside till pressure is naturally released.
- Check the doneness by pressing one of the beans between your fingertips. If it is soft without any hard center, it is done.
- Heat oil in a large pot. Any mild oil will do.
- Add the cumin seeds when oil is hot.
- As soon as it starts spluttering, add the finely diced onion.
- When the onion starts changing color, add the ginger, garlic and green chillies.
- Sauté for a minute and add the dry spices- turmeric, chili, coriander and cumin seed powders and sauté for a few minutes.
- Add the tomato and sauté till the tomato becomes soft and oil starts separating. You can add a little salt for faster cooking.
- Add the big handful of cilantro and mix well.
- Add the pressure cooked chana or the drained and rinsed, canned garbanzo beans and mix well.
- Add 1-2 cups of water, salt and cover and cook for 5-6 minutes on medium heat. If there is any water leftover in the cooker, please use it.
- Check the salt and adjust the consistency according to you taste. If it is too watery, let the water cook out for a few more minutes. And mash a few beans with a spoon to thicken the sauce.
- Switch off and garnish with the remaining cilantro leaves.
Serve it with Poori, bhatura, roti or jeera rice.
