Chana Masala

Chana masala, (or chole masala) is a very popular Northern Indian dish originating in Punjab. There are many variations, though the dish typically includes onions, garlic, ginger, tomatoes, chilies, coriander and turmeric and of course, chickpeas. This is one of the versions of Chana Masala that I make using homemade chana masala powder.

Chana Masala

1 1/4 cups of dried chickpeas
a few tablespoons of ghee, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
2 onions, finely chopped
2 inch piece of ginger, crushed
2 cloves of garlic, crushed
2 - 3 green chillies, finely chopped
3 teaspoons of chana masala powder
1 - 2 tomatoes, finely diced
1 bay leaf, crushed into small bits
1 - 2 teaspoons of chili powder
1 teaspoon of turmeric
1/2 teaspoon of garam masala powder
1 cup of reserved cooking liquid
1 teaspoon of sea salt
1/4 cup of freshly chopped parsley or coriander

Soak the beans overnight in water.

Bring the beans to a boil, reduce to a simmer and cook until the beans are soft, about 1 - 2 hours. Drain the beans, reserving the cooking liquid. Mash about 1/4 cup of the cooked beans into a paste. Set aside.

Heat the oil in a large pot. When hot, add the mustard and cumin seeds and stir fry for a few minutes or until the mustard seeds begin to pop. Next add the onion, fry for a few minutes and then add the crushed ginger and garlic. Stir and fry for a few more minutes. Add the green chilies and chana masala powder and stir fry for a minute or two.

Now add the tomatoes to the pot, along with the crushed bay leaf, turmeric and chili powder and cook until the tomatoes thicken - about 5 - 10 minutes. When the tomatoes are nearly done, add the mashed chickpeas and the garam masala and cook for a few minutes. Then add the cooked chickpeas, along with about 1 cup of the reserved cooking liquid and the salt. Cook for about 10 minutes longer, or until most of the liquid is absorbed and finish off by adding the chopped herbs.