|Channa Masala is a popular north Indian dish made from chickpeas. It's a delicious and healthy dinner option.
NOTE: If using canned chickpeas, rinse before using and do not add salt to the dish until the end to taste.
TIP: If using dry beans boil a bigger batch and freeze for future use.
Cooking the dry beans: Soak the dry chickpeas in salted water overnight. The next day, pre heat the oven to 350°F and bring the beans in salted water to a boil on the stove. Cover the pot with a lid and place in preheated oven. Set the cook timer to 1.5 hours. Cooking beans in the oven eliminates the need to constantly check the pot. It cooks evenly and is less likely to burn. The beans should break easily when pressed. You may need to adjust the cooking time according to the efficiency of your oven or stove. Drain the beans, keeping the cooking water aside.
Masala mixture: Heat pot on medium high heat. Add oil & fry garlic and ginger for 1-2 minutes until golden. Add 1⁄2 cup water, Jaswant’s Kitchen Tadka Masala, salt, tomato paste, tomatoes and stir. Drain and rinse chickpeas if they are canned. Cook until the tomatoes soften, then add chickpeas. Stir and cook for 2-3 minutes then add 2 cups of hot water. Once it comes to a rolling boil, reduce heat to medium, cover and cook for 15 minutes stirring occasionally. Add more water if needed, then add lemon juice and cook for another few minutes. Add the Jaswant’s Kitchen Garam Masala and stir. Adjust salt to taste and finish with chopped cilantro. Mixture should be slightly saucy at the end.Serve with poori, naan or chapatti with a side of salad or vegetable raita. Mint and tamarind chutney are good accompaniments.
Makes 6-8 servings
Prep Time: If using dry chickpeas - 1h 30 min (start 24 hours before)
Prep Time: If using canned chickpeas - 5 min
Cook Time: 30 min
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