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. Heat oil in a pan, add 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.
4. Add cooked chana, red chili powder, turmeric, salt and garam masala. I also added a bit of kitchen king masala. Saute everything well for a minute.
5. Pour little water or the stock left after cooking channa. Cook for a while for the masala to coat the chana well. Add coriander leaves.
dry chana masala is ready to serve with rice. You can add a tsp of olive oil or ghee for health benefits just before serving.
- 2 cups cooked chickpeas/ channa (1 cup raw)
- ½ tsp Red chili powder
- 1 sprig curry leaves
- Pinch hing (asafoetida)
- 1 tsp ginger garlic paste
- 1 green chili
- turmeric as needed
- ½ tsp mustard (optional)
- ½ tsp jeera/ cumin
- 1 tbsp. Oil
- Salt to taste
- 1 tsp. garam masala
- half tsp. jeera /cumin or kitchen king masala
- half tsp red chili 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 the cooked channa.
- Add garam masala, salt, turmeric and red chili powder. Mix well. Saute for a minute. Any left over water from the cooked chickpeas can be poured and evaporated.
- Transfer to a serving bowl.