Kabuli chana masala recipe - How to make chickpea masala

Kabuli chana masala recipe - Chickpeas are very rich in proteins. High protein snacks and dish will leave a body satisfied for longer period of time and allow the body to remain energetic throughout the day. Also it is good for muscle strength.This protein rich dish is very easy to prepare with few ingredients. This can be served hot as a side-dish with any main course. Such kind of masala sabzi can be prepared with any kind of whole pulses, like brown chickpeas, moth beans,  dried or fresh green peas and green grams.

Kabuli Chana Masala Recipe

Prep time : 15 mins
Cook time : 30 mins
Total time : 45 mins
Recipe type : Side Dish
Cuisine : North Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients 

• 1 cup kabuli chana / white chickpea
• 2 onions, chopped
• ¼  tsp ginger paste
• ¼ tsp garlic paste
• 2 tomatoes, chopped
• ½ tsp mustard seeds
• ¼ tsp cumin seeds / jeera
• 8-10 fenugreek seeds / methi
• few curry leaves
• 1 tsp red chilli powder
• ¼  tsp turmeric powder
• 1 tsp garam masala
• Oil as required
• Salt to taste

Method

1. Wash  the chickpea thoroughly. Soak them with sufficient water and keep it aside for 7 - 8 hours. 
2. While making chana masala, drain water and transfer the chickpea to a cooker container.
3. Add  2 cups of fresh water, half of the chopped onions.
4. Pressure cook till 4 -5  whistles. When the pressure releases, remove the container from the cooker and keep it aside. 
5. Heat  oil in a pan. Add  mustard seeds, when it splutters, add cumin seeds, fenugreek seeds and curry leaves .  
6. Add  the remaining onions,  ginger-garlic paste and saute till the onions turn translucent.  
7. Add the tomatoes and cook covered on low heat till the tomatoes turn soft.
8. Add the chilli powder, garam masala and turmeric powder, saute for a minute. 
9. Add the cooked chickpea along with  water . Add  salt. Mix  well. 
10. Bring it to boil and  simmer till you get the desired consistency.
11. Remove from the flame. Garnish with coriander leaves. 
12. Serve hot with  roti, chapati or plain rice with curry.