Chana Masala Recipe
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Chana Masala recipe is made with nutritious chickpeas also known as garbanzo beans. Chickpeas are rich in protein, high in fibre and low in carb lentils which are available in dried or canned form throughout the year. Dry Chana Masala is a simple chickpea recipe, famous in India and is usually served with steamed rice, Jeera Rice, pulka or chapatti. This Vegan recipe is the best solution for protein intake for vegans and vegetarians.
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Ingredients
- Chickpea/garbanzo beans/ Kabuli Channa - 100 grams
- Water for Soaking chickpeas - 250 ml
- Cinnamon Stick - 1 Inch
- Bay Leave -1
- Dry paste preparation -
- Onion paste 1 tbsp
- Garlic paste 1 tsp
- Ginger paste 1 tsp
- Chilli powder 1 tsp
- Roasted coriander powder 2 tsp
- Garam Masala Indian Mixed Spice, available in any Indian store 1 tsp
- Dried Mango Powder Amchur Powder1 tsp
- Salt
- Oil 1 tbsp
- Ghee 1 tbsp
- Onion rings for garnishing
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Instructions
- How to Soak dried Chickpeas: Even though canned chickpeas are available in the market but they are loaded with preservatives so go for homemade soaked chickpeas. Take the required amount of chickpeas and soak them for 8 hours in the water.
- The size of soaked chickpeas will increase. Boil the chickpea with 1/2 tsp salt, cinnamon stick and bay leaves. Pressure cook with 3 whistle then low flame for ten minutes.
- Switch off the flame and open the lid of pressure cooker to check the softness of the chickpeas. It can be easily pressed and crushed with help of the fingers but it should not be mushy.
- Preparing the Dry paste: Heat the oil in a pan and add onion paste. Ginger paste, garlic paste and stir until brown and raw aroma goes off. Add red chilli powder. Please check the notes for "How to make ginger paste, Garlic paste and onion paste"
- Add boiled chickpeas, salt as per taste and stir it till it becomes dry.
- Add roasted coriander powder, roasted garam masala and dried mango powder (amchur powder, available in any Indian store.
- Add Ghee and stir it well. Garnish it with onion rings and coriander leaves.
- Serve it with jeera rice, pulka or chapati or paratha.
Notes
How to make Ginger paste: Take 100 gram Ginger, wash it and peel it with help of knife or peeler. Grate it or blend it in the blender. Keep it in an airtight container for 1 week. It can be used for other Indian Curries.
How to make Onion Paste: Peel off the onion skin and cut the onion into 4 pieces. Soak it in water for 15 minutes to avoid tears while chopping it. Chop onion and blend it in the blender.
How to make Garlic paste: Crush garlic with help of garlic crusher and use the crushed pulp. It can be stored in airtight jar.
“Ginger garlic paste” is made by combining ginger and garlic together and blending it but separate pastes taste differently and great.
Here is the list of recipes which can be made by Chickpeas –
Homemade Hummus Recipe
Chickpeas Salad Recipe
Mashed Chickpeas Sandwich
Moroccan Sweet Potato Chickpeas Soup
Chickpea Salad for weight loss
About the Author: This Recipe has been shared by home chef Geeta Biswas who’s simple yet experienced homemaker. She feels that just like kids grow up with their toys, in the same way, she has grown up with her recipes. Ingredients are her tools and she loves making innovative recipes which have built up her identity.
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