Channa masala

Channa masala

A popular North Indian dish made with chickpeas cooked in a spicy tomato gravy.

Ingredients (4 servings)
1
Ingredient: Chickpeas (Garbanzo Beans)
Quantity: 2 cups )
Preparation: Soaked overnight and cooked until tender
2
Ingredient: Onion
Quantity: 1 large )
Preparation: Finely chopped
3
Ingredient: Tomatoes
Quantity: 2 medium )
Preparation: Pureed
4
Ingredient: Ginger
Quantity: 1-inch piece )
Preparation: Grated
5
Ingredient: Garlic
Quantity: 4 cloves )
Preparation: Minced
6
Ingredient: Green Chilies
Quantity: 2 )
Preparation: Finely chopped
7
Ingredient: Cumin Seeds
Quantity: 1 teaspoon
8
Ingredient: Coriander Powder
Quantity: 1 tablespoon
9
Ingredient: Turmeric Powder
Quantity: 1/2 teaspoon
10
Ingredient: Red Chili Powder
Quantity: 1/2 teaspoon
11
Ingredient: Garam Masala
Quantity: 1 teaspoon
12
Ingredient: Dry Mango Powder (Amchur)
Quantity: 1/2 teaspoon
13
Ingredient: Coriander Leaves
Quantity: 2 tablespoons )
Preparation: Chopped
14
Ingredient: Oil
Quantity: 2 tablespoons
15
Ingredient: Salt
Quantity: to taste
16
Ingredient: Water
Quantity: 1 cup
Nutrition / 100 g

Calories: 164
Protein: 6g
Carbohydrates: 27g
Fat: 4g
Cholesterol: 0mg

Preparation

1
Heat oil in a pan or kadai over medium heat.


2
Add cumin seeds and let them crackle.


3
Add chopped onions and sauté until they turn golden brown.


4
Add ginger, garlic, and green chilies. Sauté for a minute.


5
Add tomato puree and cook until oil separates from the masala.


6
Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.


7
Cook the masala for a minute or until the spices are well combined.


8
Add cooked chickpeas and mix well with the masala.


9
Add water and simmer for 10-15 minutes, or until the desired consistency is reached.


10
Add garam masala and dry mango powder. Mix well.


11
Garnish with chopped coriander leaves.


12
Serve hot with rice, roti, or naan.