- Submitted by Dahlia
(Punjabi Chole, Chikpea Curry, Kadala Curry, Konda Kadalai Kulambu)
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Channa Masala is also known by different names like Punjabi Chole or Channay. It is popular thtoughout North India and even in Pakistan. Nowadays even South Indians and foreigners make this often. The protein rich chickpeas is cooked in a sour tomato based gravy with a blend of spices. Together it makes a delicious side-dish. Even the mention of the name Chole makes one salivate.
This is one of the first recipes that I learnt to cook after marriage. One of my collegues used to share simple ways of making tasty dishes those days and this Chole is one of them. It may be slightly different from the traditional way the North Indians make but I assure you that it tastes delicious. Even till today, I make this once a week with either chapathi or puri. Along with Batura, it makes a awesome combination known as Chole Bature. This is known as Chola Puri in the South. So here is the recipe.
Recipe for Channa Masala
Preparation time: 20 minutes (and 6 hours of soaking time)
Cooking time: 40
- Chikpeas (channa) - 2 cups
- Onions - 1 large (roughly chopped)
- Tomatoes - 2 medium (pureed)
- Garlic - 6 cloves
- Ginger - 1" piece
- Cumin seeds - 1 tsp
- Whole Garam Masala - (bay leaf - 1, cinnamon sticks – 2, Black Cradamom - 1, Cloves - 2)
- Red Chili Powder - 2 tsp (or to taste)
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Kasoori Methi - 1 tsp (optional)
- Amchur Powder (dry mango powder) – 1 tsp
- Turmeric Powder - 1/4 tsp
- Salt - to taste
- Oil - 2 tbsp
- Chopped cilantro, Slit Green Chili and Ginger slices - for garnish
- Wash and soak the chik peas for 5-6 hours or overnight.
- Drain the soaking water. Pressure cook the chikpeas until they are tender (app. 4 cooker whistles). Overcooking will make it mushy.
- Take roughly chopped onions, ginger, garlic and tomatoes in a mixie jar. Blend it to a smooth puree.
- Heat oil in a kadai or pan over medium heat. Temper with cumin seeds, bay leaf, black cardamom, cloves and cinnamon.
- Add the puree and cook it for about 5 minutes. Oil should separate from the masala.
- Add the red chili powder, coriander powder, cumin powder, kasoori methi, amchur powder, turmeric powder and salt. Saute for couple of minutes.
- Now add the cooked chik peas along with the cooking water and let it simmer for 7 minutes.
- Garnish with chopped cilantro, slit green chili and ginger slices. Serve with chappattis or puri.
Detailed Steps to make Channa Masala
Wash and soak the chikpeas for a minimum of 6 hours or overnight. The beans will double in size after soaking.
Drain the soaking water and take the plumped up chickpeas in a pressure cooker. A tea bag can be added along to give deep colour to the cooked chickpeas. Cook for 4 whistles and switch off.
Roughly chop the onions and tomatoes. Peel the ginger and garlic.
Take these in a mixie jar and blend it to a smooth puree.
Heat oil in a kadai and temper with cumin seeds, bay leaf, cloves, black cardamom and cinnamon.
After about 30 seconds add the puree to the hot oil.
Cover and cook for 5 minutes till oil separates from the masala.
Add the red chili powder, coriander powder, cumin powder, kasoori methi, amchur powder, turmeric powder and salt. Saute until a thick paste is formed.
Now add the chik peas along with the water in which it was cooked and let it simmer for 7 minutes.
Garnish with finely chopped cilantro, sliced green chili and sliced ginger.
- A tbsp of lemon juice and 1/2 tsp of chaat masala can be added at the end to enhance the flavour.
- Store bought channa masala can be added instead of the dry ingrediants which will be equally flavourful.
- Tea bag gives a nice dark colour to the channa masala. It can be skipped too.
Serving Channa Masala
- This Channa Masala tastes great with all roti varieties like chapathi, puri, naan, rumali roti kulcha etc. It also goes well with pulao varieties.
- Along with the huge puris known as Batura, it is a perfect combo. This is known as Chole Bature or Chola Puri.
- This can be served as an evening snack topped with some chopped onions and sev.
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