This recipe for Chana Masala is very similar to the one we get in Udipi restaurants and is distinctly different from the Chhole of the North India. Although this is also called Chhole, it is not the traditional chhole you get in, say, Punjab. Enjoy this chana masala, for its own without any comparisons to any other, and you will appreciate it.
Chana Masala pairs off well with roti and paratha and tastes good with rice if the gravy is made a tad thin.
Chana / Chickpeas - 100 gms
Onion - 2, medium
Tomato - 2
Ginger - 1 inch
Green Chilli - 2
Coriander pwd - 1 tsp
Red chilli pwd - 1 tsp
Everest Chhole Masala - 1 tbsp
Coriander leaves - 3 to 4 sprigs
Kasuri Methi - 2 pinches (optional
Oil - 3 tbsp
Salt as per taste
Wash the chana / chickpeas and then soak it in double the water for about 8 to 10 hours. Before cooking, drain the water and wash it once more. Add fresh water and boil the chickpeas in a pressure cooker till soft, for 3 whistles. When the pressure is released take the chana / chickpeas out reserve the water and keep the chickpeas separate. Take about 1/4 cup boiled chickpeas out and grind it in a blender and keep aside.
Chop the onion, tomato and coriander finely, slit the green chillies and julienne the ginger.
Heat oil in a kadai / pan and add the chopped onion when the oil is hot and saute. When the onion turns golden add the coriander powder and red chilli powder and saute for a minute. Then add the chopped tomato, julienned ginger and slit green chillies and saute till the tomato softens. Add about 1/2 cup of the water that the chickpeas were boiled in and mix well. Into this, add the boiled chana / chickpeas, the groind chickpeas and little salt. Let it cook together. Once it boils, lower the heat and check for seasoning and adjust salt as required. Add the kasuri methi and let the tastes blend. The gravy should be thick and not thin. If needed add a little more of the reserved water from the boiled chickpeas and let it come a boil. Garnish with chopped coriander leaves, mix well and take off the heat.
Keep covered till ready to serve. Garnish with a few juliennes of ginger and serve.
My Chana Masala goes to
- North East West Indian Cooking hosted by Anu.