This dish is made of Chick Peas, also known as 'Chana'. It is a nutty tasting pulse widely used as an Indian
vegetarian dish. It is quick to make, very nutritious and delicious eaten spicy.
Preparation time: 30 minutes
- Chick Peas (Chana), boiled – 500 gm
- Oil – 50 ml
- Cumin Seeds – 1 teaspoon
- Green chilli, chopped – 2 or to taste.
- Onions, chopped – 2 large
- Ginger paste – 1 teaspoon
- Garlic paste – 1 teaspoon
- Tomato, chopped – 1 large
- Red Chilli powder – ½ teaspoon or to taste.
- Turmeric powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Garam Masala – ½ teaspoon
- Salt – 1 teaspoon or to taste.
- Water, lukewarm – 1 mug
- Fried Onions – 4 tablespoon
- Coriander, freshly chopped – 1 small bunch.
- Fry oil in a pan and add 1 teaspoon cumin seeds when hot. Then add chopped green chillies, chopped onions and fry
for 2 minutes.
- Add 1 teaspoon ginger paste, 1 teaspoon garlic paste and fry for 1 minute. Then add chopped tomatoes; cover the lid
and fry till they are tender. Stir once or twice in between.
- Add ½ teaspoon chilli powder, 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder,
½ teaspoon garam masala and 1 teaspoon of salt. Fry them together for 2 minutes.
- If you find that the oil has dried up, dribble a few tablespoon of oil at this stage. Add the boiled chick peas to the
spices and mix well. Cook for another 10-15 minutes with the lid covered.
- Add 1 mug of lukewarm water and stir well. Then add 4 tablespoon of fried onions and mix well. Remove from heat
and garnish with fresh coriander. Serve hot with rice, chapatti or puri.
You can repeat the same recipe with brown Chick Peas or dry yellow peas. These are equally nutritious and delicious
Add potatoes in big chunks to this dish to create another tasty dish! If you like to eat Chana Masala dry (instead of in
a gravy), do not add lukewarm water or fried onions as mentioned in the last step.