Channa Masala

Channa Masala is one of the most popular Indian vegan recipes and it is a very healthy dish with amazing flavours. This is my grandma's recipe and we love it since childhood. This recipe involves soaking chickpeas and boiling them, alternatively, you could also use canned chickpeas available in the supermarket. Additionally, the recipe of dry Channa masala powder is also included, alternatively, you could also this curry with masala from supermarket or garam masala.

Serves: 4
Soaking Time: 12 hours
Cooking Time: 25 to 30 minutes

Ingredients

Channa Masala Powder

• 2 cloves
• 1 black cardamom
• 1 green cardamom
• 3 to 4 black peppercorns
• 1 to 2 dry red chillies, broken into two
• 1 teaspoon coriander seeds
• 1-inch cinnamon stick
• 1 teaspoon of dry fenugreek leaves
• 1/2 teaspoon of cumin seeds

Curry

• 1 cup dried white chickpeas (Chole or Kabuli channa or white channa) or 2 cans (420 grams each) of chickpeas
• 1 medium potato, boiled and chopped
• 2 cups of fresh tomato puree` or finely chopped tomatoes
• 1/2 teaspoon of finely chopped green chillies
• 5 to 6 curry leaves
• 1/2 teaspoon of red chilli powder
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of channa masala powder or garam masala powder (increase or decrease according to preference)
• 1 teaspoon of coriander powder
• 1 bay leaf
• 2 tablespoons of oil
• 1/2 teaspoon of mustard seeds
• 1/2 teaspoon of cumin seeds
• salt to taste
• 4 to 5 coriander sprigs chopped for garnishing

Procedure

Channa Masala powder

• In a pan, add the coriander seeds, cumin seeds, dry red chillies, cloves, black and green cardamoms, cinnamon and black peppercorns. Roast them for 2 to 3 minutes or until all ingredients are nearly roasted.
• Add the dry fenugreek leaves and roast for 2 minutes.
• Turn off the flame and empty the spices on a plate.
• Once they have cooled down, powder them.
• Channa Masala is ready.

Adjust the channa masala in curry according to your preference. You can store the remaining masala for curry in an air-tight container.

Boiling Chickpeas

• Soak chickpeas in enough water for 12 hours.
• Then, drain off the water and transfer it to a pressure cooker.
• Add 2.5 to 3 cups of water, a pinch of salt pressure cooker for 6 whistles or until chickpea turns soft.

Channa Masala

• In a saucepan, add two tablespoons of oil. Once the oil has heated, add mustard seeds and let them crackle for 2 to 3 minutes.
• Then add cumin seeds and let them crackle for a minute or two.
• Add the bay leaf, curry leaves, green chillies and saute` for a minute.
• Add the tomato puree with red chilli powder, turmeric powder, channa masala powder or garam masala powder, coriander powder and salt to taste.
• Mix everything and cook until water is evaporated and oil starts separating from the gravy. This will take about 6 to 8 minutes.
• Then add the boiled chickpeas and potatoes to the cooked gravy.
• Mash a few potatoes with the back of the spoon to thicken the curry.
• Cook for 5 to 6 minutes. Add water if required.
• Once done, garnish with coriander sprigs.

Channa Masala is ready, enjoy it with some Indian bread or rice.