soak the chana/chickpeas overnight or for 8-9 hours.
pressure cook the chanas, water and salt till they have completely cooked.
drain the chanas and keep the stock aside.
in a frying pan, add all the whole spices mentioned under “roasting the masala” list, except coconut
roast till the spices start emanating their aroma.
then add the freshly grated coconut.
roast till the coconut gets browned.
keep on stirring so that the coconut does not get burned.
once this mixture has cooled, grind in a chutney grinder with 1 cup water.
grind to a smooth paste.
heat oil in a pot or kadai.
first splutter the mustard.
add the bayleaf
then add onions and fry till they are softened and become translucent.
add curry leaves, asafoetida and ginger-garlic paste.
stir and fry till the raw aroma of ginger-garlic disappears.
add chopped tomatoes.
saute for 2-3 minutes, stirring in between.
add the ground masala paste and stir.
add the drained chanas and slit green chili.
stir and saute for 1-2 minutes.
now add the stock or water.
give a boil and then simmer for 5-6 minutes or more till the gravy thickens a bit.
mash a few chanas with the sides of the spoon.
this will help in thickening the gravy.
check the seasoning and add more salt as per your taste.
garnish chana masala with coriander leaves.
serve chana masala hot with pooris, chapatis, bread or steamed rice accompanied with lemon & onion slices.Share this:
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Ready Time: 60
Ingredients
- for pressure cooking the chickpeas: 1 cup dried white chickpeas/kabuli chana 3 cups water for pressure cooking the chana 1 tsp salt for roasting the masala ¾ to 1 cup fresh grated coconut 1 inch cinnamon ½ tbsp fennel ½ tbsp cumin seeds 1 tbsp coriander seeds 1-2 dry red chilies (3 or 4 chilies would make the dish very spicy) 2-3 cloves 1 black cardamom 2-3 green cardamom 1 small piece of stone flower/dagad phool (optional) other ingredients: 3 tbsp oil 1 small bay leaf ½ tsp mustard seeds 10-12 curry leaves 1 green chili, slit 1 medium onion, chopped 1 medium tomato, chopped ¼ or ½ tsp turmeric powder a pinch of asafoetida ½ inch ginger + 2-3 garlic – crushed or made into a paste in mortar-pestle 1.5 to 2 cups of the chickpea stock or water salt as required some coriander leaves for garnishing
Recipe Steps:
Ingredients Purchased Location:
- Mustafa Centre 145 Syed Alwi Rd, Singapore 207704
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