Chana Masala

Ingredients:

1.      1 ¾  Cup of chickpeas/ chana (pressured cooked)

2.      2 Medium size onions (Finely chopped)

3.      2 Medium size tomatoes (Blanched & chopped)

4.      ½ tsp fennel seeds

5.      1 tbsp ginger garlic paste

6.      ½ tsp coriander powder

7.      ½ tsp turmeric powder

8.      1 tsp chilli powder

9.      ½ tsp Kashmiri chilli powder

10.  ½  tsp garam masala

11.  1 tbsp chana masala powder

12.  Salt to taste

13.  2 tbsp oil

To know about the blanching process, please visit the below link.https://supriyalakshminarayanan.blogspot.com/2018/08/home-style-pav-bhaji.html

For Making Chana Masala  

1.      Heat a kadai by adding 2tbsp oil. Once the oil gets heated, add ½ tsp fennel seeds & allow to splutter.

2.      Now add finely chopped onion and sauté well till it becomes translucent.

3.      Then add 1 tbsp ginger garlic paste & sauté till the raw smell goes away.

4.    Then add chopped tomato & sauté well & cook by closing the lid for 2 minutes.

5.      Make sure those tomatoes get mashed well. If not using a masher, mash it well.

6.   Now add cooked chana along with the water. Mix it well & cook by closing the lid for 3 to 4 minutes.

7.   Finally, add all the dry powders

·         ½ tsp coriander powder

·         ½ tsp turmeric powder

·         1 tsp chilli powder

·         ½ tsp Kashmiri chilli powder

·         ½  tsp garam masala

·         1 tbsp chana masala powder

·         Salt to taste

Mix it well and allow it to boil for 2 to 3 minutes till the raw of the masala goes away. At this stage, if you find the consistency for gravy is too thick, just add ½ cup hot water to dilute the gravy.

Now the yummy delicious chana masala is ready. You can serve this as a side dish for Poori, chapathi & dosa.

I love to eat it as a side dish for curd rice too.

Note:

1.Minimum 8 hours chana should get soaked in water.

2.If you missed it. At least soak it for 4 hours in rolling boil hot water