This is a popular North Indian dish made with chickpeas in a spicy tomato-based gravy. To make the gravy, sauté onions, ginger, and garlic until they are soft. Add diced tomatoes and cook until they are soft and mushy. Add the cooked chickpeas, garam masala, red chili powder, cumin powder, coriander powder, and salt. Simmer for a few minutes and garnish with fresh coriander leaves.
Ingredients:
- 1 cup chickpeas (chana), soaked overnight
- 1 medium onion, chopped
- 1 inch ginger, chopped
- 3-4 garlic cloves, chopped
- 2 medium tomatoes, chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- Water as required
Instructions:
Step 1: Soak chickpeas overnight in water.
Step 2: Drain the water and pressure cook the chickpeas with 2 cups of water and salt for 3-4 whistles or until the chickpeas are soft and cooked.
Step 3: In a pan, heat oil and add chopped onions, ginger and garlic. Saute until the onions turn translucent.
Step 4: Add chopped tomatoes and cook until they turn soft and mushy.
Step 5: Add cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well and cook for 2-3 minutes.
Step 6: Add cooked chickpeas to the gravy and mix well. Add water if required and let it simmer for 5-6 minutes.
Step 7: Chana Masala is ready. Serve hot with roti, naan or rice.
