Chana Masala
About this recipe
Chana Masala is a hearty and flavorful chickpea curry that's perfect as a side dish for chapati or rice. This version from Dindigul Food Court is simple yet packed with spices, making it a go-to recipe for a satisfying meal.
The use of overnight soaked chickpeas ensures a tender texture, while the blend of spices creates a rich and aromatic sauce. Plus, it comes together in about an hour, making it a great option for a weeknight dinner.
Ingredient notes
- Use 1 cup of overnight soaked chana (chickpeas) for the best texture.
- For a creamier finish, stir in 2 tablespoons of curd at the end of cooking.
- The recipe calls for 2 cups of water to cook the chickpeas.
Tips from Dindigul Food Court’s video
- Soaking the chickpeas overnight is crucial for achieving the right tenderness during cooking.
- Make sure to sauté the onions until they are golden brown to enhance the flavor of the dish.
- Allow the tomato mixture to cook until the oil separates, which indicates that the spices are well incorporated.
Good to know
- How long does it take to cook the chana masala?
- The total cooking time is about 60 minutes, including 30-40 minutes for the chana to become tender.
- Can I adjust the spice levels in this recipe?
- Yes, you can adjust the amount of chilli powder and green chilli to suit your spice preference.
No life story here — the video and the recipe are the whole point. All credit to Dindigul Food Court: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Soak the chana (chickpeas) overnight in water.
- 2
In a pot, heat oil and add cumin seeds, allowing them to splutter.
- 3
Chop the onions and add them to the pot, sautéing until golden brown.
- 4
Add the green chilli and ginger garlic paste, cooking for a few minutes.
- 5
Stir in the tomato paste and cook until the oil separates from the mixture.
- 6
Add the soaked chana and water to the pot, mixing well.
- 7
Season with chilli powder, Kashmiri chilli powder, coriander powder, chat masala, garam masala, kasuri methi, pepper, turmeric powder, and salt.
- 8
Cover and cook until the chana is tender, about 30-40 minutes.
- 9
Once cooked, stir in the curd and garnish with coriander leaves before serving.
Heads up — we had to guess a little:
- The cooking times and some ingredient quantities were inferred based on typical cooking practices for chana masala.
Credit where it’s due: this recipe was transcribed from Dindigul Food Court’s original video on YouTube. Follow them there — it’s their dish.
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