admin Black chana is a protein rich food and also with a lots of health benefits. As like chana masala
is a famous North Indian curry as a side for Poori, Bhatura, Chapati, Roti and types of Basmati rice.
Here we are going to see the recipe of chana masala with homemade powder.
Course : Curry / Side dish
Cuisine : South Indian
Recipe from : Author
Serves : 5-6 servings
Soak the chana overnight
Preparation time : 10 mins
Cooking time : 30 mins
Total time needed : 40 mins
Ingredients :
* Black chana – 1 1/2 cups which has to be soaked overnight
For Dry roast :
* Coriander seeds – 2 tablspn
* Cumin seeds – 1 tsp
* Fennel seeds – 1 tsp
* Dry red chilli – 3 nos ( as per your spice level)
* Cinnamon stick – 1 medium size
* Bay leaf – 1 no
* Star anise – 1 no
* Cloves – 2 nos
* Cardamom – 1 no
* Kal paasi – 1 big no
To Grind :
* Onion – 2 big nos
* Tomato – 2 big nos
* Ginger – 1 medium size
* Garlic – 6-7 nos
* Curry leaves – 1 string
* Salt to taste
* Water as needed
For Seasoning :
* Oil – 1 tablespoon
* Bay leaf – 1
* Cinnamon stick – 1 small piece
* Clove – 2 nos
* Cardamom – 1 (optional)
Enhancers :
* Turmeric powder – 1/4 tsp
* Lemon juice – 1 tblspn ( upto your need)
* Kasoori methi – 1 tblspn
Preparation Instructions :
1. Soak the chana overnight and pressure cook it for 7-8 whistles by adding salt for chana and keep it ready.
2. Dry roast the ingredients in Dry roast section above until it turns aromatic in medium flame and let it cool.
3. Grind it finely once it get cooled.
4. In a heavy bottom pan, heat Oil and add roughly chopped onions, curry leaves, ginger, garlic and saute until the onions get soft.
5. Add roughly chopped tomatoes, salt and saute until the tomatoes get mashed and let it cool.
6. Once the mix cooled, grind to a smooth paste.
7. In the same pan, heat oil , add Bay leaf, cloves, cinnamon stick and saute for a second.
8. Add the Smoothly pasted onion tomato paste and stir.
10. Add the freshly grinded dry roast masala powder and stir well. Then add water or the chana boiled water.
11. Then add the boiled chana, turmeric powder and let it boil for 5 minutes.
12. Add hand crushed kasoori methi and let it boil, then finally add lemon juice and turn off the stove.
13. You can mash few chana using the masher or you can grind some and add it to the curry.
14. Recipe is ready to serve.
1. Soak the chana overnight .
2. Pressure cook it for 7-8 whistles
by adding salt for chana .
3. Strain the water and keep
it ready.
4. Dry roast the ingredients
until it turns aromatic in
medium flame.
5. Let it cool.
6. Grind it finely .
7. In a heavy bottom pan, heat Oil and
roughly chopped onions.
8. Add curry leaves, ginger, garlic and
saute until the onions get soft.
9. Add roughly chopped tomatoes.
10. Add salt and saute until the tomatoes
get mashed and let it cool.
11. Grind it by adding little water.
12. Grind it to a smooth paste.
13. In the same pan, heat oil , add Bay leaf,
cloves, cinnamon stick and saute
for a second.
14. Add the Smoothly pasted
onion tomato paste and stir.
15. Add the freshly grinded dry roast
masala powder and stir well.
16. Then add water or the chana boiled water.
17. Add the boiled chana.
18. Add turmeric powder and
let it boil for 5 minutes.
19. Add hand crushed kasoori methi and
let it boil.
20. Finally add lemon juice and
turn off the stove.
21. Recipe is ready to serve.
Note for the dish :
1. You can increase the amount of dry roasting ingredients and grind, then store it in an air tight container for future use.
2. You can add ginger garlic paste instead of fresh pieces.
3. Serve the chana masala with chopped onions, it will enhance the taste.
4. You can try the same recipe with white chana / Chickpea also.
Try it out upcoming chefs.
