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We hope you got benefit from reading it, now let’s go back to chana masala recipe. You can have chana masala using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Chana masala:
- You need 1 cup Kala Chana (Black Chickpeas) soaked overnight
- Get to taste Salt
- Prepare For the tadka
- You need 1 tablespoon Ghee
- You need 1 big onion chopped
- You need 1 tomato chopped
- Take 5-6 garlic crushed
- Use 1/2 inch ginger crushed
- Take 1/2 teaspoon Cumin seeds (Jeera)
- Take 1 teaspoon Amchur (Dry Mango Powder)
- Prepare 1 teaspoon Chaat Masala Powder
- Prepare 1 teaspoon Red Chilli powder
- You need 1 teaspoon Cumin powder (Jeera)
Steps to make Chana masala:
- To begin making the Sukha Kala Chana Masala Recipe, ensure the kala chana is soaked overnight or for a minimum of 6-8 hours.
- Once the kala chana is soaked, transfer it into a pressure cooker with 1 cup of water and salt to taste.
- Pressure cook for about 5-6 whistles and turn off the flame. Allow the pressure to release naturally.
- Once the pressure has released, open the pressure cooker and drain off the excess water from the kala chana.
- Heat a pan with ghee on medium flame, once the ghee is hot, add the cumin seeds and allow them to sizzle.
- Now add onion after few minutes add tomatos and saute for minutes.
- Next reduce the flame, add the ginger and green chillies.
- Now add in all the dry spices - amchur powder, coriander powder, chaat masala, and cumin powder.
- Mix well and quickly add in the boiled kala chana. Give it a good stir and simmer the sukha kala chana in the pan for 3 to 4 minutes until the masala gets well coated into the kala chana.
- Once done, turn off the heat, check if you need to add more salt and adjust according to taste. Transfer the Sukha Kala Chana into a serving bowl and serve as a prasad for the festivals like navratri.
- Serve Sukha Kala Chana Masala Recipe along with Rava Kesari Bhath/ Sooji Halwa Recipe, and Puri Recipe as prasad for Ashtami or just as a Sunday brunch.
Chana masala, the wildly popular dish from the Indian subcontinent made of chickpeas (chana) simmered in a feisty, spice-forward tomato sauce. It's one of those gateway preparations that. I love chana masala when I go to Indian restaurants, and I think this at-home version tastes really good without using hard-to-find ingredients that you might encounter in other chana masala recipes. Chana masala, chole masala, channay, chholay - so many names for such a simple dish, one that Rick Stein claims is probably "the most popular vegetarian curry in India", and with good reason. Unraveling the mysteries of home cooking through science.
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