Spiced Chickpea Curry (Chana Masala/Chole)

AuthorYashodhara G.
RatingDifficultyIntermediate

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.

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Yields6 Servings

 2 cups dried chickpeas (kabuli chana/chole)Soaked overnight or 6-8 hours in 5 cups of water
 ¼ tsp baking soda (sodium bicarbonate) *optional
 1 tbsp cooking oil
 1 tsp cumin (zeera) seed
  tsp asafetida (hing) powder
 2 tsp coriander (dhania) powder
 ½ tsp cayenne pepper (lal mirch), or to taste (optional)
 2 tsp chana/chole masala spice mix
 ½ cup water, or more as needed
 2 tsp salt, or to taste
 1 tsp tamarind (imli) paste
 2 tbsp fresh ginger Peeled and cut into matchsticks
 2 tsp roasted cumin (zeera) powder
 1 tsp garam masala
 1 medium onions Sliced
 2 fresh green chili pepper (optional)Cut in small rounds
 1 lemons or limesCut into wedges

1

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.

2

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.

3

Add a little water and mix in, adding the rest of the ingredients except the fresh cilantro, onion, green chilies, and lime.

4

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.

5

Taste and adjust seasoning and thickness by adding water or letting it evaporate.

6

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

 2 cups dried chickpeas (kabuli chana/chole)Soaked overnight or 6-8 hours in 5 cups of water
 ¼ tsp baking soda (sodium bicarbonate) *optional
 1 tbsp cooking oil
 1 tsp cumin (zeera) seed
  tsp asafetida (hing) powder
 2 tsp coriander (dhania) powder
 ½ tsp cayenne pepper (lal mirch), or to taste (optional)
 2 tsp chana/chole masala spice mix
 ½ cup water, or more as needed
 2 tsp salt, or to taste
 1 tsp tamarind (imli) paste
 2 tbsp fresh ginger Peeled and cut into matchsticks
 2 tsp roasted cumin (zeera) powder
 1 tsp garam masala
 1 medium onions Sliced
 2 fresh green chili pepper (optional)Cut in small rounds
 1 lemons or limesCut into wedges

Directions

1

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.

2

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.

3

Add a little water and mix in, adding the rest of the ingredients except the fresh cilantro, onion, green chilies, and lime.

4

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.

5

Taste and adjust seasoning and thickness by adding water or letting it evaporate.

6

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).

Spiced Chickpea Curry (Chana Masala/Chole)

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