I know this is not the first time that this recipe has been blogged about. And I also know this is will not be the last time as this is a favourite dish with many people. This is a protein rich recipe with heady flavours that can make your senses tickle. I have tried many chana masla recipes but this one has always been a hit. It's almost 5years since I got this recipe and each time I have made this, it is a hit. I would love to mention and thank the source from which this recipe has been adapted from. But then I don't remember the blog from which I got this lovely recipe. I even googled for the source. But alas, I did not find it. However, that will not stop me from thanking that person for this lovely recipe.
What makes the recipe so special is the use of myriad spices. Even though the key player of this dish is the chick peas, the tea leaves are used to give the chick peas the unique flavour and the much needed colour. Don't let the long list of ingredients intimidate you for these are easily available in all the kitchens. Go ahead and try the recipe and I am sure you will not have channa masala any other way.
Chana masala recipe
Preparation time- 20min+ soaking time
Cooking time- 30min
Kabuli channa or Garbanzo beans- 1 cup, soaked overnight
Onion- 2, med size
Tomato- 1, big
Coriander leaves- 2 tbsp
Ginger-garlic paste- 1tsp
Coriander leaves- 2tbsp
Tea leaves- 1tsp
Green chilli- 1 slit
Bay leaves- 2
Sugar- 1 tsp
Cumin or jeera- 1tsp
Garam masala- 1/4tsp
Cinnamon-clove powder- 1/2tsp
Red chilli powder- 1/2tsp
Freshly ground pepper powder- 1/4 tsp
Salt to taste
Juice of half a lime and coriander leaves to garnish
- Bring half a cup of water to a boil, add the tea leaves and strain the decoction.
- Drain the soaked chick peas. Add the tea decoction and a little salt and pressure cook for 4-5 whistles or till done.
- In a blender, grind together, one onion, half the tomato, 5tbsp of the cooled channa and coriander leaves to a fine paste and keep aside.Chop the remaining onion and tomato fine.
- Heat oil in a pan and add the bay leaves and cumin seeds.
- Once the cumin seeds turn brown, add the chopped onion and fry till the onion turn pink.
- Add the ginger-garlic paste and fry till the raw smell goes
- Add the chopped tomatoes and fry for 2mins
- Stir in the ground paste and fry for 3-4mins more
- Add the turmeric powder, chilli powder, salt, sugar, and pepper powder and fry till the oil separates
- Drain the channa and add to the onion-tomato mixture and mix well.
- Add the garam masala and 2cups of water that was drained from the chana and bring the mixture to a boil for 7-8min and take off the heat.
- Heat ghee in a small pan and add the slit green chilli and cinnnamon-clove powder and fry till fragrant and pour hot over the channa.
- Garnish with coriander leaves and lime juice and serve hot with roti or puri
This delectable curry is my contribution to My legume love affair started by susan