CHANA MASALE (SPICY GARBANZO BEANS)

Recipe Source & Acknowledgement: Homely Food

This recipe lovingly known as 'Chana Masale', 'Khatte Channe' or 'Chole'. Actually this is an essence of Punjab, garbanzo beans cooked in spicy Indian gravy, which well goes with pooris, chapathis or parathas. I made some modifications according to our choice. The colour and flavors of this dish are just amazing! We relished this chana masala a lot and it will definitely tickle your tastebuds...

INGREDIENTS:
1&1/2 Cups Garbanzo Beans (kabuli chana/chick peas)
200 gms Onion (finely chopped)
2 Medium Tomatoes (chopped)
4 Green Chillies (finely chopped)
A Pinch of Asafoetida
1/2 tsp Cumin Seeds
Whole Garam Masala 
(1 bay leaf, 1" cinnamon, 2-3 cardamoms, 3 cloves, 2 strands mace)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chilli Powder
1 tbsp Chana/Chole Masala (any brand)
1 tbsp Fresh Lemon Juice
2 tbsps Chopped Coriander Leaves/Cilantro
A Pinch of Baking Soda (edible soda)
1 tea bag
3 tbsps Oil
Salt to taste

METHOD:
Soak garbanzo beans in sufficient water overnight, as they grow in size after soaking water.

Drain water completely and add sufficient fresh water, baking soda and a tea bag. Pressure cook for 6-7 whistles or untill soft. Keep cooked garbanzo beans aside. Discard tea bag now, but don't discurd the excess water.

Heat oil in a pan or wok. Temper with asafoetida, cumin seeds and whole garam masala. Saute for 30-40 seconds, till a nice aroma comes out. 

Add chopped onions and salt in it. Fry till onion turn into pinkish.

Mix ginger and garlic paste now. Saute for 2 minutes, or till raw smell disappears.

Add tomato and green chilli now. Saute for 1-2 minutes. Add turmeric powder and kashmiri red chilli powder now. Fry till tomato gets mushy and leaves oil from the side of wok.

Pour chana masala in it now. Fold for a minute.

Add in the water that had been set aside before. 

When it starts to boil, add cooked garbanzo beans in it. Adjust salt here.

Now cover and cook for 5-7 minutes. Open the lid, add lemon juice and sprinkle with some chopped coriander leaves. Switch off the heat now.

Luscious chana masala is now ready to serve. Serve hot with pooris, rotis, naan and parathas by garnishing with onion, lemon wedge and a green chilli. Enjoy this super delicious meal.

Sending to: Homely Food Event / Giveaway

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: Taste of the Tropics @ ESHO-BOSHO-AAHARE