dry chana masala recipe – easy chole recipe

dry chana masala recipedry 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 18 to 24 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 18 to 24 hrs. To prevent them from acquiring an odour, must change the water every 6 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 2 whistles. Pressure cooked ones turn out to be soft and mouth melting though not mushy.
 

step by step photos on dry chana masala recipe

fry spice mix for dry chana masala
 
add chickpeas for dry chana masala
 
adding spice powder for dry chana masala
 
garnishing with dry chana masala
 
related recipe: punjabi chole
 

dry chana masala recipe - easy chole recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Cuisine: Indian
Yield: 3
Ingredients (240 ml cup used)
  • 2 ½ cups cooked chickpeas/ channa
  • ½ tsp Red chili powder
  • 1 sprig curry leaves
  • Pinch hing (asafoetida)
  • 1 green chili
  • ¼ tsp turmeric
  • ½ tsp mustard
  • ½ tsp jeera
  • 3 tbsp. Oil
  • 2 tbsp melted ghee
  • Salt to taste
Masala (or you can replace with any garam masala )
  • 3 tbsp. Coriander seeds
  • Half tbsp. jeera /cumin
  • 4 cloves
  • 2” cinnamon
  • 3 green cardamoms
  • 1*1 inch ginger
  • 3 cloves garlic
Instructions
  1. Blend all the dry ingredients to fine powder without water, next add ginger & garlic, and blend again.
  2. Heat the pan with oil, add mustard, jeera, chili, curry leaves & hing. Let them splutter.
  3. Add the ground masala and just sauté for a minute. Add the cooked channa.
  4. 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.
  5. Transfer to a serving bowl.

 

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