Kabuli Chana is a very popular and loved food in my family. Its made almost on every festival or celebration with Puri, Paratha, or Luchi. However we never really seem to stick to a particular recipe. As I was getting this post together, I realised I already have two recipes of Chole on my blog: Tari Wale Chole | Curried Chickpeas and Rice Plate Chole | Chickpeas with Rice. The first is a recipe that TH likes to make every so often, and the latter is a reminiscence of my days at DU!
I like to make this version of Chana Masala on festivals. This recipe has more ingredients and more work with the masalas, but the end result is absolutely spectacular. A little planning with this recipe will go a long way. Otherwise its a pretty simple dish to put together. This time I made Lachha Parathas to go with it!! Yumm!!
1 cup kabuli chana, soaked overnight
2 cups chopped tomatoes
2 medium onions, cubed
1" piece ginger
6-8 cloves garlic
2 green chilies
Salt to taste
2 tbsp oil
1/2 tsp zeera (cumin seeds)
1/8 tsp hing (asafoetida)
1/2 tsp haldi (turmeric powder)
1/2 tsp lal mirch (red chili powder)
1/2 tsp garam masala
1 tbsp amchur (dry mango powder)
1 tbsp ghee (clarified Butter)
1" stick dalchini (cinnamon)
6 lavang (cloves)
10 saboot kali mirch (black peppercorns)
2 kali elaichi (black cardamom)
1 tbsp zeera (cumin seeds)
2 tbsp saboot dhania (coriander seeds)
- Soak the kabuli chana in plenty of water for at least 8 hours, overnight is best.
- Next morning, drain the water from the chickpeas, wash thoroughly.
- Pressure cook for 5 whistles. Allow the pressure to drop on its own. Remove into a bowl.
- Dry roast the cinnamon, cloves, peppercorns, cardamom, cumin seed, and coriander seeds until they change colour and become fragrant. Remove immediately onto a plate.
- Cool completely then grind to a powder. Set aside.
- Next grind together the onions, ginger, garlic, and green chilies.
- Heat oil in a large pan. Add the cumin seeds.
- Next add the onion paste, turmeric, asafoetida, and a pinch of salt.
- Fry on a medium low heat until the oil begins to leave the onion paste.
- Now add the dry roasted ingredients, red chili powder, and tomatoes. Cook for 10 minutes on a medium heat.
- Add the cooked chickpeas along with the water they were cooked in. Add another 2 cups of water.
- Bring to a boil, then simmer for 45 minutes. Add the amchur, garam masala, and ghee, continue cooking for 10 minutes. Turn off the heat.
- Allow the Chana Masala to steep in the curry for at least half a day before enjoying.
- I always prefer dried chickpeas that need to be soaked overnight. You can substitute 2 cans garbanzo peas for this recipe. Drain and wash them well and then follow recipe from Step 4.
- The amount of water added in Step 11 depends on the amount of water already in the cooked chickpeas. Remember the chickpeas simmer for about 45 minutes. Add as much water as needed in this step.
- If you do not have black cardamom, substitute with one green cardamom only. The latter has a stronger flavour.
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