Chana Masala Recipe – Chole Masala Recipe | Street Style Kala  Chana/ Chole Masala Recipe with fresh masala
Foods And Flavors By Shilpi
Foods And Flavors By Shilpi
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Ingredients

  • 40 mins Total time
  • 40 mins Author
  • red
  • 3 Cloves:
  • 10 Cinnamon sticks : Black pepper: 8-10 Big Cardamom: 4 Anardana: 4 tbsp Chole: 4 cups Bay leaf 2-3 Tea bags: 3 Water Oil: 3 tbsp Fine chopped onions: 1 cup Garlic: 1 full Ginger: 1” piece Dry mango powder or amchur powder: 2-3 tbsp Water Salt to taste Instructions Wash and soak chola in water for at least 8 hours or overnight. When you are ready to make chana masala drain the water out and put chola/chana in pressure cooker. Add bay leaf, tea bags and some salt (add only little salt or what is sufficient for chola. We will also be adding some salt later in masala). Now add water (water should be 2” above the chola). Mix everything and take 6-7 whistles or till chola is properly cooked. In a meanwhile take a pan in which you want to make chola. Heat it at medium low heat and add dry red chilly, cloves, black pepper, big cardamom, cinnamon sticks and anardana. Sauté the spices at low heat or till they are crisp and aromatic. Once spices are nicely roasted transfer it in a plate and let them cool down for some time. Once spices are cold enough put them in a mixy (grinder) jar and add ginger, garlic and some water. Grind it to a paste and keep it aside. Now heat the pan again at medium heat and add oil to it. Once oil is hot add chopped onions and cook till onions are brown in color and loses oil. Once onions are brown add ground masala paste and cook again till it separates oil. In a meanwhile open the chole/chana cooker and take tea bags and bay leaf out. Add these boiled chole in masala and cook it for some time. Break some of the chole with your laddle. Now add amchur powder or fresh lime juice and mix well. Now add 2-3 glasses of water and boil chole for 10-15 minutes Chole/chana masala is ready to serve. Serve these delicious street style chana masala with pooris, kulchas or naan. Notes 1. Always soak chola/chana for 8-10 hours before cooking as they need to be soften before cooking and is easy to digest.2. To soak chickpeas/ chana wash them and soak them in water. Make sure you cover them several inches of water to allow for expansion.3. When you are ready to make chana masala drain the water out, put them in pressure cooker and cover them at least 2-3 inches of water to allow for expansion.4. It take mostly 6-7 whistles at my place but you have to take more or less whistles. It all depends on the quality of water and pressure cooker you are using. At the end we want soft, non mushy chickpeas/ chana.5. Be careful while roasting the masala do not burn it.6. Adding anardana gives black color and taste to this chole masala.7. I always like to mush some cook chickpeas/chana with masala as it gives delicious taste and smoothness to chole masala.8. You can add lemon juice instead of dry mango powder. But the authentic recipes calls for dry mango powder.9. Chana masala gets thick by time so if you are planning to eat it after several hours then don’t make very thick gravy. 3.3.3077

Instructions

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