How to make Channa Masala at Home

chickpeas

🥗Healthier: black beans

💰Cheaper: split peas

Black beans provide a similar texture and flavor, while split peas are often less expensive.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be tailored for health and cost.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat, while bell peppers are milder and more affordable.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers unique flavor and health benefits.

Clean the kabuli chickpeas by rinsing them in water 2-3 times until the water runs clear.

Soak the cleaned chickpeas in water overnight.

Prepare the masala by blending 1 onion, 2 small tomatoes, 1 small piece of ginger, and few cloves of garlic in a mixer grinder until fine.

In a pressure cooker, add some oil and increase the quantity if using a fine paste of onions.

Add black cardamom, few cloves, a small piece of cinnamon, and 1 bay leaf to the oil.

Add 1 teaspoon of cumin seeds and wait for them to start popping.

Add the blended onion-tomato paste to the pressure cooker, using water to clean the mixer jar.

Add 2 teaspoons of white salt and cook the paste until the water evaporates, covering the cooker to speed up the process.

After about 20 minutes, check if the masala is well cooked and dry; add 1/4 teaspoon turmeric powder and adjust water as needed.

Add 1 and 1/2 teaspoons coriander powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon mango powder to the masala, mixing well.

If you don't have chana masala, increase the quantities of coriander powder, cumin powder, and mango powder instead.

Add the soaked chickpeas to the masala, mixing to coat them well, and add just enough water to cover the chickpeas.

Add 1 teaspoon garam masala before closing the pressure cooker and cook for 8 to 10 whistles.

Prepare a Tadka by finely chopping green chilies and ginger, and heating DIY ghee or oil in a pan.

Add asafetida and the chopped ginger and green chilies to the ghee, cooking for 30 seconds until the ginger changes color.

Quickly add kashmiri chili powder to the Tadka and transfer it to the chana masala, covering it to mix the flavors.

If the chana masala is too thick, add boiling water to thin it out, along with roasted fenugreek leaves.

After 2 minutes, the chana masala is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary