Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chana masala. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Chana masala is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Chana masala is something which I’ve loved my whole life.
Thanks to Fetch Rewards for sponsoring this video! Easy to make, extremely flavorful, and satisfying. Chana masala is a common Indian term used to mention a chickpea curry where each region has their own way of making it. It is one of the most popular Indian dishes, whether its in India or in the western world.
To begin with this recipe, we must first prepare a few ingredients. You can have chana masala using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Chana masala:
- Take 1 cup Kala Chana (Black Chickpeas) soaked overnight
- Get to taste Salt
- Prepare For the tadka
- Make ready 1 tablespoon Ghee
- Make ready 1 big onion chopped
- Make ready 1 tomato chopped
- Make ready 5-6 garlic crushed
- Make ready 1/2 inch ginger crushed
- Prepare 1/2 teaspoon Cumin seeds (Jeera)
- Prepare 1 teaspoon Amchur (Dry Mango Powder)
- Make ready 1 teaspoon Chaat Masala Powder
- Take 1 teaspoon Red Chilli powder
- Get 1 teaspoon Cumin powder (Jeera)
Unraveling the mysteries of home cooking through science. As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala. Chana masala, the wildly popular dish from the Indian subcontinent made of chickpeas (chana) simmered in a feisty, spice-forward tomato sauce. It's one of those gateway preparations that.
Steps to make Chana masala:
- To begin making the Sukha Kala Chana Masala Recipe, ensure the kala chana is soaked overnight or for a minimum of 6-8 hours.
- Once the kala chana is soaked, transfer it into a pressure cooker with 1 cup of water and salt to taste.
- Pressure cook for about 5-6 whistles and turn off the flame. Allow the pressure to release naturally.
- Once the pressure has released, open the pressure cooker and drain off the excess water from the kala chana.
- Heat a pan with ghee on medium flame, once the ghee is hot, add the cumin seeds and allow them to sizzle.
- Now add onion after few minutes add tomatos and saute for minutes.
- Next reduce the flame, add the ginger and green chillies.
- Now add in all the dry spices - amchur powder, coriander powder, chaat masala, and cumin powder.
- Mix well and quickly add in the boiled kala chana. Give it a good stir and simmer the sukha kala chana in the pan for 3 to 4 minutes until the masala gets well coated into the kala chana.
- Once done, turn off the heat, check if you need to add more salt and adjust according to taste. Transfer the Sukha Kala Chana into a serving bowl and serve as a prasad for the festivals like navratri.
- Serve Sukha Kala Chana Masala Recipe along with Rava Kesari Bhath/ Sooji Halwa Recipe, and Puri Recipe as prasad for Ashtami or just as a Sunday brunch.
Chana masala, the wildly popular dish from the Indian subcontinent made of chickpeas (chana) simmered in a feisty, spice-forward tomato sauce. It's one of those gateway preparations that. This authentic Chana Masala Recipe can be made in an Instant pot or on the stove top! Chana Masala Adapted from a Madhur Jaffrey recipe, which was adapted over here because much to my frustration, I own two Madhur Jaffrey books and this is in neither. I love chana masala when I go to Indian restaurants, and I think this at-home version tastes really good without using hard-to-find ingredients that you might encounter in other chana masala recipes.
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