Other Recipes

Gajar Halwa

Gajar Halwa

Indulge in the warmth of slow-cooked carrots, milk, and ghee, sweetened to perfection. A classic Indian dessert that feels like a hug in every spoonful.

View Recipe »
Patoli

Patoli

Patoli, the tasty steamed rice roll, is a sweet dish of Maharashtrian cuisine that is irresistibly delicious and an integral part of several Indian rituals

View Recipe »
Pumpkin Curry

Pumpkin Curry

Pumpkin Curry is a favorite in almost every Indian household across the world. Check out this easy recipe and prepare it at home to enjoy

View Recipe »
Coconut Barfi

Coconut Barfi

Barfi is the most essential sweet during the Indian festive season, and here we are with an easy and quick recipe for Coconut Barfi. Check

View Recipe »
Chana Masala

Chana Masala

Pinterest
Twitter
Facebook
Email

YIELDS

1 Serving

PREP TIME

9 hrs 5 mins

COOK TIME

30 mins

TOTAL TIME

9 hrs 35 mins

Ingredients

For Soaking:
For Cooking:

Method

  1. Soak the kala chana for 8-9 hours or overnight.
  2. Place a pressure cooker on low flame and add oil to the vessel.
  3. Once the oil is hot, add cumin seeds and asafoetida. Let them cook until the cumin stops sizzling.
  4. Now add the garlic and chilli. Cook them until the garlic doesn’t smell raw.
  5. Now add the onion, salt, and turmeric and mix it all. Cook it until the onion becomes translucent.
  6. Now add the tomatoes and let them cook until they release oil from the sides.
  7. Add the regular chili powder and garam masala powder and let it cook for 3-4 minutes.
  8. Until then strain the kala chana and add them to the pressure cooker once the masalas are cooked.
  9. Add the water and close the lid. Let it cook on low flame for 4-5 whistles. Don’t try to open the cooker lid immediately after you switch off the stove. Let it rest for 5-10 minutes or until the pressure goes down.
  10. Transfer the Chana Masala to a serving bowl and garnish it with coriander leaves.
  11. Serve it hot with rice and a side of lime.