How to make Spicy Chana Masala | Black Chana Masala Recipe | Cooking in my Backyard
Recipe Information
Chana Masala
Cultural Context
Chana Masala, originating from the Indian subcontinent, is a beloved dish made primarily with chickpeas and a blend of spices. Traditionally served with rice or bread, it reflects the rich culinary heritage of India, where legumes are a staple. This dish is not only popular in India but has also gained global recognition, often found in Indian restaurants worldwide, celebrated for its hearty flavor and nutritional benefits.
chickpeas
🥗Healthier: lentils
💰Cheaper: canned beans
Lentils are lower in calories and quicker to cook.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder offers a similar flavor profile at a lower cost.
fresh ginger
🥗Healthier: ginger powder
💰Cheaper: ground ginger
Ground ginger is more accessible and has a longer shelf life.
fresh cilantro
🥗Healthier: parsley
💰Cheaper: dried herbs
Parsley can be a milder substitute for those who dislike cilantro.
Soak black chana in water for at least 4 to 5 hours.
After soaking, place black chana in a pressure cooker.
Add water to the pressure cooker and cook for 20 minutes.
Add 3 to 4 bay leaves, 1 to 2 black cardamom, and 1 to 2 cloves to the cooker and cook for 1 to 2 minutes.
Add 1 spoon of ginger and 5 to 6 cloves of garlic to the cooker.
Chop and add 1 big onion and 1 small tomato to the mixture.
Add 2 to 3 oz of tomato sauce, 1/4 spoon of turmeric, 1/2 spoon of cumin seeds, and 1 spoon of Kashmiri red chili for color.
Add water as needed, then turn off the heat and release the steam from the cooker.
Cook the mixture on medium heat for at least 10 to 15 minutes.
Season with salt to taste, a little bit of black pepper, and 1/2 spoon of fenugreek.
Garnish with green chili before serving.
Cooking Techniques
Equipment Needed
Spice Level:
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