A multi-spiced dish with chickpeas, channa masala is a great favorite in north India. This is also a wise dish to have on the menu when you’re cooking Indian for a big gathering – it is easy to prepare in large quantities since there isn’t much chopping or watching over involved.
If you’re like me, channa masala from last night’s dinner will taste even better when you have it for lunch the next day
- Chickpeas – 2 cups
- Onions – 2
- Tomatoes – 1, chopped fine
- Garlic – 1-inch piece
- Ginger – 10 cloves
- Green chilies – 2, slit vertically
- Channa masala – 1 heaped tablespoon
- Salt – to taste
- Vegetable oil – 2 teaspoons
How To Make Channa Masala:
Soak the chickpeas overnight in a pot full of water.
The chickpeas swell much, make sure they are completely submerged in water when you put them to soak.
Drain, wash and pressure-cook in 4 cups of water and salt. Set the flame to high till the first whistle, then pressure-cook for another 15 minutes on low flame.
Want a darker color for the chickpeas? Add two tablespoons of tea liquor, or a tea bag, to the water in which chickpeas are boiled.
Let the pressure release naturally. Take the chickpeas out, reserve the liquor in which the chickpeas were boiled.
Make a paste of onions, garlic and ginger.
Heat oil in a kadhai. When the oil begins to smoke, add the slit green chilies and the onion-garlic-ginger paste after a couple of seconds. Cook, stirring occasionally, till the paste turns golden-brown. Mix the channa masala at this point.
Cook for another minutes, then add the chopped tomatoes with salt. On high flame, stir and cook for five minutes till the tomatoes turn mushy.
Add the chickpeas plus the liquor in which the chickpeas were boiled to give it the desired consistency. If you want it thick, leave the liquor out.
Simmer covered for ten minutes, till the masala blends will with the chickpeas.
If you dare to be sinful, try channa masala with bhature.