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Ingredient
Masala chana
Introduce
Chef :
A Chef and A MomMasala chana
#zerooil subjis and curries Cooked without oil but loaded with flavours and health
Ingredient
Food ration :
4 servingsCooking time :
30 mins
1
tea bag
to taste
Salt
2 tablespoon
ginger-garlic paste
1 teaspoon
garam masala powder
1.5 teaspoon
Chole masala powder
1 teaspoon
turmeric powder
1 teaspoon
red chilli powder
1 teaspoon
dry mango/amchur powder
2 teaspoon
dried pomegranate seeds
as needed
Water
1 tablespoon
finely chopped coriander leaves for garnish
1 teaspoon
julienned ginger for garnish
Cooking instructions
* Step 1
Boil/cook the chickpeas with tea bag and enough water for 25-30 minutes until tender(tea bag is for the traditional dark brown colour. You may choose to avoid it)
* Step 2
Discard the tea bag and collect water in another vessel
* Step 3
Make a paste of onion, dry pomegranate and tomato with very little water if needed
* Step 4
Set a sauce pan on Low heat and add the blended paste in it. Sauté till the raw smell disappears
* Step 5
Then add the green chillies and Bay leaf and the dry spices. Mix well
* Step 6
Add the cooked chickpeas, salt and cook covered on Low heat until the flavours combine after adding the water retained after boiling chickpeas
* Step 7
Adjust the consistency of the curry according to your choice and take of heat
* Step 8
Season with lemon juice(optional)
* Step 9
Garnish with julienned ginger and chopped coriander leaves
* Step 10
Serve hot with Indian flat breads, pooris etc
Note: if there is a photo you can click to enlarge it
Tag
chickpeas soaked for 8 hours or overnight
Tea bag
Salt
large onions, finely chopped
large tomato (chopped)
green chillies, slit
ginger garlic paste
large bay leaf
garam masala powder
Chole masala powder
turmeric powder
red chilli powder
Dry Mango(Amchur) Powder
dried pomegranate seeds
water
finely chopped coriander leaves for garnish
julienned ginger for garnish
juice of 1 lemon
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