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Chana masala | Indian chickpea curry

Vegan chickpea curry which goes well with roti, puri and bhatura.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 40 minutes
Chickpea soaking time 8 hours
Total Time 45 minutes
Servings 5 people
Author chaitra

Ingredients

  • 1 cup dried chickpeas
  • 1 cup onion chopped
  • 1 cup tomato chopped
  • 1 1/2 tsp ginger garlic paste
  • 3 tbsp cooking oil
  • 2 tsp chole masala powder
  • 1 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 bay leaf
  • 1 inch cinnamon
  • 2 green cardamom
  • salt to taste
  • pinch of garam masala
  • coriander leaves for garnishing

Instructions

  • Rinse 1 cup of couple of times in running water. Soak this chickpeas in 2 cups of water overnight or minimum of 8 hrs.
  • Drain the water and transfer the soaked chickpeas to pressure cooker. To this add 2 1/2 cups of water and 1/4 tsp salt. Pressure cook for 4 whistle in medium-high flame .
  • Once the pressure is released completely, open the cooker. Remove a chickpea and press between the fingers. It should be soft and should get pressed through. If not, pressure cook again till it is soft (see Notes).
  • Drain the water from chickpeas. Take 1/4 cup chickpeas from this, mash and keep it aside.
  • In a pan, heat 3 tbsp oil in medium flame. To this add add bay leaf, cinnamon, cardamon and fry till fragrant.
  • Add onion and cook it till it turns translucent. Takes about 5 mins.
  • Add ginger garlic paste and fry till raw smell disappears.
  • Add tomatoes. Cook with lid closed in medium flame for about 15 mins till it turns soft and mushy.
  • Once tomatoes are soft add turmeric powder, red chilli powder, chole masala powder and salt. Cook this for 5 mins.
  • To this add mashed chickpeas, mix well and cook for another 2 mins.
  • Now add the cooked chickpeas and mix well. Add 1/2 cup water and simmer in medium flame for 10 mins.
  • Once gravy thickens sprinkle garam masala, mix well and put off the stove.
  • Garnish with coriander leaves and serve it with roti, poori or bhatura.

Notes

  1. Remember each pressure cooker may take different number of whistles to cook chickpeas till soft. Mine takes 4 whistle in medium- high flame. 
  2. If not cooking in pressure cooker, cook in pot or pan till it is soft.
  3. You can use canned chickpeas too for this recipe.