dry chana masala recipe with step by step photos – chickpeas (chana) are considered to be a health food due to their low glycemic index and high fibre content. They also reduce the cardiovascular risk and keep the digestive tract healthy. But the way we cook them makes a lot of difference. Chickpeas must always be soaked well for at least 8 hrs in lot of water to prevent bloating and to enhance the absorption of the nutrients.
Soak the chickpeas in enough water for at least 8 hrs. To prevent them from acquiring an odor, can change the water after 4 to 5 hrs. These soaked chickpeas can be frozen and must be used up within a month else they lose the taste. Whenever needed pressure cook them with very little water or boil them till soft, salt and turmeric, for 1 to 2 whistles. Pressure cooked ones turn out to be soft and mouth melting though not mushy.
I usually make this delicious restaurant style chana masala which is our family favorite. But when i am short of time, this dry chana masala comes to my rescue.
step by step photos on dry chana masala recipe
1. Wash and soak chana over night in lot of water.
2. Drain off the water and add them to a cooker or pot. Add water just enough to immerse them. Add little soda and cook until soft or pressure cook for 1 whistle.
3. If you have garam masala skip this step. or If you do not have garam masala then add coriander seeds, cumin, cloves, cinnamon, cardamom to a blender. Powder finely. Set this aside.
4. Heat oil in a pan, add mustard, cumin. When they splutter add green chili, hing and curry leaves. Add ginger garlic paste and fry until the raw smell goes off just for a minute or two. Add garam masala as well. Fry until the raw smell goes off for one to two minutes.
4. Add cooked chana.
5. Add red chili powder, salt. Pour little water or the stock left after cooking channa. Cook for a while for the masala to coat the chana well.
dry chana masala is ready to serve with rice. You can add a tsp of olive oil for health benefits just before serving.
- 2 ½ cups cooked chickpeas/ channa (1 heaped cup raw)
- ½ tsp Red chili powder
- 1 sprig curry leaves
- Pinch hing (asafoetida)
- 1½ tsp ginger garlic paste
- 1 green chili
- ¼ tsp turmeric
- ½ tsp mustard
- ½ tsp jeera
- 3 tbsp. Oil
- 2 tbsp melted ghee
- Salt to taste
- 2 tsp. Coriander seeds
- ½ tsp. jeera /cumin
- 1 to 2 cloves
- 1 inch cinnamon
- 2 green cardamoms
- Blend together coriander, cloves, cinnamon, cardamom and cumin to fine powder.
- Heat the pan with oil, add mustard, jeera, chili, curry leaves & hing. Let them splutter.
- Add ginger garlic paste and saute quickly to remove the raw smell. Add garam masala and just sauté sometime. Add the cooked channa.
- Add salt, turmeric and red chili powder. Mix well. Any left over water from the cooked chickpeas can be poured and evaporated. Adjust the consistency as desired.
- Transfer to a serving bowl.