Chana masala is a popular Punjabi side dish in Indian cuisine. The main ingredients used is chickpeas called Chana.
Almost all northern parts of the country have this as one of the important side dishes made with slight variations unique to the region and inevitably paired with poris or bhaturas.
The dish is usually a thick gravy like but also prepared in a semi dry consistency as seen in several parts of Gujarat.
Whichever way and the texture the dish holds high and the most sought after in restaurants and dhabas.
In Kerala, White appam and Channa
Masala is one of the main dish for breakfast. Also Channa Masala is Known as
"Kadala Curry" among Keraliteslong with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled "amchoor"), crushed pomegranate seed (anardana) and garam masala.
1.Roast all the spices mentioned and powder them .
2.With little oil fry the onions, tomatoes and green chilli , then puree them.
• 1 ½ cups chickpeas (Garbanzo Beans\ Kabuli Chana\ Chole)
• 2 medium sized onions chopped
• 3 medium sized tomatoes chopped
• 1 tsp ginger paste or coarsely grated ginger
½ tsp garam masala powder
• 1 tsp kashmiri chilly powder
• 1 tsp amchur powder/dry mango powder
• 2 green chillies
• 3 tbsp oil
• Salt to taste
spices required for Punjabi chole
• 5 black cardamoms
• 1 inch cinnamon stick
• 5 peppercorns
• 3 cloves
• 1 bay leaf
• 1 tsp cumin seeds (jeera)
• 1 and half tsp coriander seeds (dhania)
• 1 and half tsp fennel seeds (saunf)
• 3 dry red chillies
1. Wash and soak the chana in water overnight in sufficient water to allow full swelling of chana after absorbing water.
2.Pressure cook the chana/chickpeas next morning wit little salt and sufficient water upto 5 or 6 whistles to allow the chickpeas to cook well and enable mashing.
3.Meanwhile dry roast the spices and powder them. Take care not to burn the spices.
4. Next in the same pan, add some oil and fry the onions and tomatoes till onions are translucent and tomatoes get very softened, add one green chilli and sutee well. Let this mixture cool well and the puree in a blender .Keep aside.
5. You can also add the chopped onions , chopped tomatoes and sautee in oil instead of pureeing them.
6. Take the pan, add oil, let it heat up and then add the puree, grated ginger,salt,and add the powdered spices that we made earlier, stir well as the mixture starts to glisten and become thick.Add the garam masala,green chillis, add the boile dchana and also add some of the stock to get a more gravy like consistency.
7. Add the chili powder, mango powder,check the salt and let the chana masala gravy cometogether by simmering for few more minutes.
8. After adding the boiled chana , when the gravy seems to thicken and oil has already left the sides of the pan, remove the gravy from the gas and garnish with chopped coriander leaves, serv with lime wdeges and slices of onion.
This is an excellent side dish for pooris, bhaturas, rotis and parathas too.
We also like to have the chole with plain rice.