Chana Masala

Chana Masala is a very popular North Indian curry recipe, generally consumed with Roti, paratha, poori, bhatura, Kulcha, and even with Jeera Rice. Depending upon the regions and cultures, there is a little chance that this recipe undergoes from place to place, but the basic Chana Masala recipe remains the same. The key ingredient of this Chana Masala recipe is the chana. One of the oldest known legumes to mankind, Chana is of two types: Bengal gram (Desi chana) and Chickpea (Kabuli/safed) chana. Because of its high protein content and mouth-watering recipes, it is one of the most famous food eaten in India. Indians are its largest producers and consumers in the world. And since Chana Masala recipe satiates our taste buds and is so famous, you can easily find them in nearly all restaurants and dhabas. You can also prepare Chana Masala restaurant style at home and relish the spicy dish. And in case, you do not know Chana Masala recipe, this article will surely be of great help. We have shared an authentic Chana Masala recipe that is widely prepared. It is a black Chana Masala recipe that you can easily prepare at home. But before that, why not take some time and know a bit about Chana Masala benefits. After all, you should know how the dish you order in a restaurant impacts your health.

Here are some of the benefits that chana offer you: Chana prevents spikes in blood sugar levels as it is rich in complex carbs and has a low Glycemic Index of 33. Due to high fiber content, it gives your stomach a feeling fuller and satisfied, saving you from gorging on wrong foods. Fiber helps in smooth bowel movements and also helps to reduce the incidences of constipation. Chickpeas are high in proteins and thus help in the formation of new cells, strong bones, managing the wear and tear of muscles (muscle fatigue), and muscle building. Since chana is rich in Folate and Vitamin B9, it helps your body to produce and maintain new cells, especially RBCs. A cup of cooked chickpeas caters to 40% of your daily Magnesium requirements. It is rich in Zinc which is a component present in more than 300 enzymes. The presence of Phosphorous in chickpeas helps in the formation of strong bones and teeth and keeps your metabolism smooth. That being said, make sure you do not go overboard with chana. Too much of it can also impact your health, in the wrong way.

This is an easy Chana Masala recipe that even newbies can prepare easily. You can also watch the above easy Chana Masala video to learn the steps properly. What You Need Chana Masala Main Ingredients: 1/2 cup Bengal Gram or Kala Chana 1 tsp Tea Powder or Tea Leaves (or 1-2 teabags) 2 Red Ripe Tomatoes, chopped 1 large (preferably red) Onion, finely chopped 1½-2 tsp Ginger-Garlic Paste (freshly prepared) 1 Green Chilli, finely chopped 1/2 teaspoon Red Chilli Powder 1/4 teaspoon Turmeric Powder 3 tablespoons Cooking Oil Salt to taste 2 tablespoons finely chopped Coriander Leaves Ingredients For Masala (Dry) 1 Bay Leaf 1 Black Cardamom 1 tablespoon Coriander Seeds 1 teaspoon Cumin Seeds 4-5 Black Peppercorns 1 Dry Red Chilli 2 cloves (laung) 1-inch piece of Cinnamon stick Directions: To begin the black Chana Masala recipe, you need to soak chana in water in a container overnight (8-10 hrs). Tie 1 tsp of tea leaves in a cloth. Or use a teabag. Pressure cook the overnight puffed-up chana with the tied tea leaves in 2 cups of water and some salt. Turn of the flame or induction after 4-5 whistles. Open the lid after the natural release of pressure and take out the teabag. Store excess water in the large bowl from boiled chana. This water will be used later in the recipe. (Use a deep utensil to boil chana if a pressure cooker is not available. It will take around 20-25 minutes.) Dry roast the ingredients under For Masala (Dry) in a pan until their aroma shoots up or for around 1-minute on low flame. Let them cool down. Then grind them in a small jar of a mixer grinder to make a smooth dry masala powder. Grind tomatoes in a mixer grinder to make tomato puree. Heat 3-4 tablespoons of cooking oil in a kadai over medium flame. Add chopped onion and sauté it until it becomes light brown. Add the freshly prepared ginger-garlic paste and chopped green chilies. Mix them well and cook for a minute. Now, add tomato puree and a pinch of salt (only for tomato puree). Cook it on medium flame until the oil starts to separate, for around 4-5 minutes. Stir occasionally to prevent the mixture from sticking to the kadai. Now add the turmeric powder, the red chili powder and the dry masala powder (prepared in step-5). Mix and sauté the mixture for a minute. Then add the boiled chana (chickpeas), and 1 cup of water (stored from drained water of boiled chana in step-4). Mix everything well. Cook till the gravy turns thick. It will take around 5-6 minutes. After this, turn off the flame. Chana Masala in Punjabi style is ready. Transfer the Chana Masala curry to a serving bowl and garnish it with chopped coriander leaves. You may use some lemon also if you want. Serve it hot with bhatura. You can also use this Chana Masala recipe for chapathi or roti.

Read the black Chana Masala recipe? Now go and prepare it soon. You can also try dry Chana Masala recipe by following the above-listed steps. Just don’t add the water in the 14th step or keep the water content less and you have your dry Chana Masala recipe in no time. Also, if you wish to experiment more, you can try the following chana recipes: Hummus Broccoli & Kala Chana Amritsari Chole Bengal Gram Salad Chickpea Spaghetti Chickpea Patty

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