Chana Masala Dry

Chana Masala Dry: That will be the recipe for today. I have already posted a gravy version of channa masala. However, this recipe is little different from that one. Chana Masala is a very famous indian food that is served with rotis, pooris etc. My favorite combination would be pairing Chole with Chola Poori(the famous big big pooris made out of maida. Not healthy but absolutely out of the world in taste!!). I remember having Chola Pooris often at my office canteen where chole would be the perfect accompaniment.

This chana masala recipe is very simple and tastes awesome with any indian flat bread or even white rice or any mild pulaos. Soaked and cooked chickpeas or chana are cooked in a scrumptious onion tomato paste along with some Indian spices till the flavours are incorporated well into the masala.

I love chickpeas as sundal and also in gravy recipes and masala recipes. You may also like to have a look at some other chickpea recipes on the blog like Channa Adai and Pepper Chole.

Health Benefits of Chickpeas:

Chickpeas contain vitamin Kfolate,phosphoruszinccoppermanganesecholine, and selenium. Besides being an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain exceptional levels of ironvitamin B-6, and magnesium.

Source: https://www.medicalnewstoday.com/articles/280244.php

Dry Chana masala

Preparation Method of Dry Chana Masala:

Serves: 3
soaking Time: Overnight
Preparation Time: 10 minutes
Cooking Time: 40 minutes

Ingredients:

Chana/Chickpeas: 3/4 cup to be soaked overnight
onions: 3 big sized
Tomatoes: 3 big
Coriander Powder: 1 tsp
Garam Masala: 3/4 tsp
Cumin Powder: 3/4 tsp
Chilli Powder: 1 tsp
Sugar: 3/4 tsp
Salt: as needed
Oil: 2 tbsp
Cumin Seeds: 1 tsp

Dry Chana Masala

Method:

1. Grind the onions to a paste.
2. Similarly, grind the tomatoes to a paste.
3. Pressure cook the chickpeas for 5 to 6 whistles or till soft with enough water.
4. Drain the chickpeas and keep aside.
5. Heat oil in a pan. Temper cumin seeds.
6. Now, add the onion paste and saute till the raw smell is gone and also till the color of the paste changes to little brown. The paste should be dry by this time.
7. Now, add the tomato paste and repeat the same. All the water content should be evaporated and the paste should become almost dry and should start releasing oil.
8. Add all the spice powders and saute till the raw smell leaves for about 2 minutes. Add very little water if required.
9. Add the cooked chickpeas and mix well such that the masala paste is nicely coated.
10. Add required salt, sugar and very little water and cook it closed for a couple of more minutes.
11. Garnish with coriander leaves.

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