Chana Masala is served up by traveling vendors, in bazaars or on the streets of India, and eaten with puris. It is enjoyed by everybody at all times of the day as a snack or a light meal and makes a good accompaniment to any Indian meal.
Ingredients: (Serves 6)
- 250 g (9 oz) chickpeas
- 1 large onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 5 cm (2 inch) piece of ginger, roughly chopped
- 1 green chilli, chopped
- 170 ml (6 fl oz/2⁄3 cup) oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon chilli powder
- Pinch of asafoetida
- 2 tablespoons thick plain yoghurt
- 2¼ tablespoons garam masala
- 2 teaspoons tamarind purée
- ½ lemon
- 3 green chillies, extra
- ¼ teaspoon ground black pepper
- 3 teaspoons salt
- 2 teaspoons chaat masala
- ½ red onion, sliced into thin rings
- 2 cm (¾ inch) piece of ginger, cut into thin strips
- Coriander (cilantro) leaves, roughly chopped (optional)
Method:
Soak the chickpeas overnight in 2 litres (70 fl oz/ 8 cups) of water. Drain, then put the chickpeas in a large saucepan with another 2 litres (8 cups) water. Bring to the boil, spooning off any scum from the surface, then simmer over low heat for 1-1½ hours, until soft. It is important the chickpeas are soft at this stage as they won’t soften once the sauce has been added. Drain, reserving the cooking liquid.
Blend the onion, garlic, ginger and chopped chilli to a paste in a food processor or very finely chop them together with a knife.
Heat the oil in a heavy-based saucepan over medium heat and fry the onion mixture until golden brown. Add cumin, coriander, chilli powder and asafoetida, then stir for 1 minute. Add the yoghurt and stir for 1 minute. Stir in 2 tablespoons of the garam masala and pour in 1.25 litres (42 fl oz/5 cups) of the reserved cooking liquid, a little at a time, stirring after each addition. Bring to the boil, then reduce the heat to simmering point.
Add the tamarind purée, lemon, whole chillies, chickpeas, pepper and the salt. Partially cover the pan, simmer for 30 minutes, then remove the lemon. Cook for another 30 minutes, or until all the liquid has reduced, leaving softened chickpeas coated in a rich dark brown sauce.
Add the chaat masala and remaining garam masala and stir in the raw onion rings, ginger and coriander leaves if using.
Based on 2 Review(s)