AuthorYashodhara G.Chana masala, also known as chole, is a very popular spiced chickpea curry. Eat alone or with traditional leavened bread, bhatura. With a little planning, dried chickpeas can be soaked overnight and slow-cooked prior to adding spices - a crockpot is ideal.
Chana masala, also known as chole, is a very popular spiced chickpea curry. Eat alone or with traditional leavened bread, bhatura. With a little planning, dried chickpeas can be soaked overnight and slow-cooked prior to adding spices - a crockpot is ideal.
Cook soaked chickpeas in water with baking soda, using a pressure cooker, crock-pot, or pot until soft, not mushy. Do not add salt until the chickpeas are cooked, as it separates the skin.
In small pan, heat oil and temper cumin seeds until light brown. Then add and roast asafetida for a few seconds, add coriander powder, red chile powder, and chana/chole masala spice mix in the oil to release their flavors, being careful not to burn.
Add a little water and mix in, adding the rest of the ingredients except the fresh cilantro, onion, green chilies, and lime.
Pour this spice mix into a pot with the cooked chickpeas, mixing to make sure the chickpeas are under the liquid. Add hot water as needed to simmer for 30-40 minutes to absorb the flavor of the spices - stirring occasionally.
Taste and adjust seasoning and thickness by adding water or letting it evaporate.
Transfer in a serving dish. Sprinkle with chopped fresh cilantro and serve with sliced onions, fresh green chillies/jalapeños, lemon or lime wedges and with traditional Indian flatbread (bhaturas).
Ingredients
Directions
Cook soaked chickpeas in water with baking soda, using a pressure cooker, crock-pot, or pot until soft, not mushy. Do not add salt until the chickpeas are cooked, as it separates the skin.
In small pan, heat oil and temper cumin seeds until light brown. Then add and roast asafetida for a few seconds, add coriander powder, red chile powder, and chana/chole masala spice mix in the oil to release their flavors, being careful not to burn.
Add a little water and mix in, adding the rest of the ingredients except the fresh cilantro, onion, green chilies, and lime.
Pour this spice mix into a pot with the cooked chickpeas, mixing to make sure the chickpeas are under the liquid. Add hot water as needed to simmer for 30-40 minutes to absorb the flavor of the spices - stirring occasionally.
Taste and adjust seasoning and thickness by adding water or letting it evaporate.
Transfer in a serving dish. Sprinkle with chopped fresh cilantro and serve with sliced onions, fresh green chillies/jalapeños, lemon or lime wedges and with traditional Indian flatbread (bhaturas).