Kabuli chana masala

February 28, 2019

Kabuli chana masala

Kabuli chana masala ( a twisted recipe of chole masala):

Kabuli chanas or white chickpeas are consumed all over the world in their food menu. They are rich source of carbohydrates, proteins, fibre, vitamins which make them good healthwise and which also make your tummy full.

There are various preparations of these kabuli chanas towards the Northern parts of India, the most popular being the Chole masala or chana masala prepared in various different ways. Now a days we get branded companies Chole masala packets readily available in markets which literally give an authethic Chole masala dish. However today I tried making a Chole masala or a chana masala using my own grinded masala, readymade Chole masala and Malvani masala. This mixture of masalas has given my Chole or chana masala a total different taste.

Let's see my recipe:

Ingredients:
Kabuli chana or white chickpeas: 1 cup
Baking soda for soaking chanas-1 pinch
Small coconut shell to cook chanas properly-1 small piece

My own masala:
Long slitted onions-1 big
Coriander seeds-1 tsp
Peppercorns-1 tsp
Bedgi mirchis-3-4
Garlic pods-4-5

Chole masala of any brand-2 tsp
Malvani masala-1 tsp
Chaat masala-1 tsp
Lemon juice of 1 lemon
Sugar-1/2 tsp
Salt as per taste
Finely chopped onions-1 medium
Oil-4-5 tsp as required
Water as required
Haldi powder-1 tsp
Red chilli powder-1 tsp
Coriander powder-2 tsp
Ginger garlic paste-2 tsp
Tomatoes-2 medium
Green chillies-2-3 finely chopped

Coriander leaves for garnishing
Onion roundels for garnishing

Method:
Soak kabuli chana with a pinch of baking soda in morning.

By afternoon the chanas get soaked very well. Cook them in pressure cooker for 3 whistles by adding a coconut shell in it. Coconut shell makes the chanas get cooked till very soft texture in less whistles.

Take a pan and saute the long slitted onions in required oil till golden brown. Also saute rest of the ingredients mentioned under my own masala above. Cool and grind to fine paste with required water.

Make ready rest of the ingredients for the main process.

In the cooking vessel add oil, finely chopped onions and saute well. Then add green chillies, ginger garlic paste and saute. Add haldi powder, red chilli powder, coriander powder, and saute well. Add malvani masala and again saute well. Add chopped tomotoes and stir. Close and cook till tomotoes leave oil. Add my grinded own masala paste from mixer. Mix everything very well. Add cooked kabuli chanas from cooker along with water. Stir well. Add sugar, salt, chole masala, chaat masala, lemon juice and give a boil. Your chana masala gravy would turn semi-thick. Add coriander leaves on top and switch off the flame. If you wish to make your chana masala dry,then cook till water dries up. Otherwise a semi thick gravy is good to relish with roti/naan/bread etc.

Garnish further with more coriander leaves and onion roundels.