South Indian Channa Masala I Sidedish for Rice/Chapathi I

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.

Soak 200 g of kabuli chana overnight and change the water.

Add soaked chana and fresh water into the pressure cooker with a little salt.

Pressure cook for one whistle, then simmer for 15 minutes.

Once the pressure releases, check that the chana is buttery soft.

Heat 2 tbsp oil in a pan and add 1 tsp coriander seeds, 3-4 cloves, a small piece of cinnamon, and cardamom pods.

Add a few cloves of garlic and a 1 inch piece of ginger; lightly roast the spices.

Add 2 large onions and sauté until slightly transparent.

Add 3 medium tomatoes and fry until soft.

Add 4 tbsp fresh grated coconut and stir for about 2 minutes.

Transfer the masala to a blender jar, adding 1-2 tablespoons of cooked chana to help blend.

Allow the mixture to cool to room temperature, then blend into a paste.

In the same pan, heat 2 spoons of oil and add 1 tsp of fennel seeds and 2 sliced green chilies; stir in the oil.

Add the boiled chana along with its cooking water and remaining salt.

Add the blended masala paste and some water to adjust consistency; let it boil for 2-3 minutes.

Squeeze the juice of half a lemon into the mixture and switch off the heat.

Top with fresh coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary