Channa Masala: Classic Chickpea Curry

A multi-spiced dish with chickpeas, channa masala is a great favorite in north India. This is also a wise dish to have on the menu when you’re cooking an Indian meal for a big gathering – it is easy to prepare in large quantities since there isn’t much chopping or watching over involved.

Here’s a little secret: channa masala from last night’s dinner tastes even better when you have it for lunch the next day.

You Need:

• Chickpeas – 250grams
• Onions – 2
• Tomatoes – 2, chopped fine
• Tamarind – small marble-sized ball, soaked in 2 tablespoons of water
• Ginger – 1-inch piece
• Garlic – 5 cloves (optional)
• Green chilies – 2
• Channa masala – 1 heaped tablespoon
• Salt – to taste
• Vegetable oil – 2 tablespoons
• Fresh coriander leaves – for garnishing

"Chhole masala" or "Channa masala"  is a pre-packaged mix of spices like coriander, cumin, amchoor and a host of other spices. You can pick up something ready to use, such as MDH or Everest.

How To Make Channa Masala:

1. Boil the chickpeas

Soak the chickpeas overnight in a pot full of water.

The chickpeas swell to almost twice the size when soaked: make sure to use lots of water when you put them to soak.

Drain, wash and pressure-cook the chickpeas in enough water to just submerge the chickpeas, along with salt. To boil in an Indian-style pressure cooker, set the flame to high till the cooker lets out a whistle, then for another 15 minutes on low flame.

Let the pressure release naturally.

Want a darker color for the chickpeas? Add two tablespoons of tea liquor, or a tea bag, to the water in which chickpeas are boiled.

2. Make the masala

Finely chop or grind the onions. Crush ginger. Finely chop green chilies and garlic (if using).

Heat oil in a kadhai. When the oil begins to smoke, add the onion, garlic and ginger after a couple of seconds. Cook, stirring occasionally, till they turn golden-brown.

Now add chopped tomatoes, green chilies, channa masala and salt.

On high heat, stir and cook for five minutes till the tomatoes turn mushy.

3. Put it all together

Transfer the masala to the pot with boiled chickpeas. Deglaze the masala pan with tamarind water, and put that too into the chickpea pot.

Simmer for ten minutes, till the masala blends will with the chickpeas.

To Serve:

Sprinkle finely chopped onions and coriander leaves over channa masala.

Serve hot with raita on the side and boiled rice, or with pooris. If you dare to be sinful, try channa masala with bhature.

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Notes:

Want to try other interesting chickpea recipes? Here are a few ideas: