Channa Masala

Channa Masala is a popular north Indian dish made from chickpeas. It's a delicious and healthy dinner option.
  • 1 cup dry white chickpeas or 2 ¾ cups canned chickpeas
  • 3 cups  water
  • 1 tsp salt for soaking chickpeas (see note below)
  • 1 tbsp Jaswant’s Kitchen Tadka Masala
  • 1 tbsp oil
  • 1 tbsp tomato paste
  • 1 medium tomato (chopped)
  • 1 tsp ginger (minced)
  • 2 green hot chilis (cut a slit down the middle)
  • 1 tsp mango powder (amchur) or substitute with lemon juice
  • ¼ cup cilantro (chopped)
  • ¼ tsp Jaswant’s Kitchen Garam Masala
  • Whole spices: 1 tsp cumin seeds, 2 green cardamom, 4 cloves, 1” stick cinnamon
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 a pot or wok on medium high heat. Add the oil and fry whole spices until fragrant. Add ginger and fry for 1 minute. Add Jaswant's Kitchen Tadka Masala, 2 tbsp water and stir. Add tomato paste, fresh chopped tomato, green chili (optional) and cook for about 5 minutes or until tomatoes are soft and have lost their shape.
Add the beans to the masala mixture. Mix well, cover and cook for 3-4 minutes. Add strained cooking water a little at a time, allowing beans to absorb the water until finished. If no water was left add an additional ½ cup of water. Cover and cook on medium-low heat for 10 minutes. Now the beans should be completely coated in the masala. Season with salt to taste. Add lemon juice or mango powder and mix. Cook for another 5 minutes to bring flavours together. Finish with Jaswant’s Kitchen Garam Masala and garnish with cilantro. Serve with poori, naan or chapatti with a side of salad or vegetable raita. Mint and tamarind chutney are good accompaniments.
Makes 4-6 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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