Channa Masala (or Chana Masala / Chole Masala / Kondai Kadalai Masala) is one of the popular dish in India. The chickpeas cooked in spicy and tangy tomoto based gravy which goes very well with Roti / Batura or even with white rice.
Chana Masala (Chole Masala) is a spicy chick peas masala and can be made as mild or hot as you like. Its a famous north indian dish which can go very well with chappathi / Poori and even with white rice. Again, there are many variations in cooking channa masala and this is the one common method which we cook in our home. In this method we are cooking in a traditional way. We are soaking the Chana dal overnight. Also we are making the fresh chana masala instead of using the ready made masala. Using the fresh masala enhances the flavor and taste of the Chole Masala.
Channa Masala / Chole Masala / Kondai Kadalai Masala / Chana Masala
Course: Accompaniment, Side Dish, Veg Gravies
Cuisine: North Indian, Punjabi
Equipments Needed
Pressure Cooker
Heavy Bottomed Pan
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Soaking Time: 12 hourshours
Total Time: 12 hourshours45 minutesminutes
Servings: 4people
Calories: 281kcal
Author: Sowmya Venkatachalam
Channa Masala (or Chana Masala / Chole Masala / Kondai Kadalai Masala) is one of the popular dish in India. The chickpeas cooked in spicy and tangy tomoto based gravy which goes very well with Roti / Batura or even with white rice.
Next day, drain the water and add fresh water along with salt. In a small clean cloth add cinnamon, cloves and cardamom powder and tie the edges and put it along with chole and pressure cook it allowing for atleast 4 whishtles.
If you get ready-boiled chickpeas which is rinsed in the colander in the market then you can use that as well and you can skip this step.
Prepare the Chole Masala
Dry roast the ingredients (given under 'Ingredient for Chole Masala) til they are warm and cool down and grind it to a fine powder and set it aside
Cooking of Chole Masala
Heat oil in a pan. Add Cumin Seeds and allow it to sputter. Add onion and saute till transparent.
Add ginger-garlic paste and saute along with onions. Then, add tomato puree and stir well
Add turmeric powder, red chilli powder, chole masala and salt and cover and cook the masala in low flame till the oil oozes out
Add cooked chole and stir well. Again cover and cook in low flame 10 minutes. Finally garnish with coriander leaves
Serve the mouth-watering Chole Masala along with Indian Bread!
Video
Notes
There are many variations for making this. We can grind the onions and tomatoes along with green chilli, ginger and then we can do the seasoning and fry the ground paste and add the chick peas and prepare the masala
If you need the color to be dark brown as served in the hotels, then you can add a tea bag while cooking the chick peas in pressure cooker
Nutritional Info
Nutrition Facts
Channa Masala / Chole Masala / Kondai Kadalai Masala / Chana Masala
Amount Per Serving (1 cup)
Calories 281Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2.1g13%
Polyunsaturated Fat 2.4g
Monounsaturated Fat 10g
Sodium 240mg10%
Potassium 379mg11%
Carbohydrates 29g10%
Fiber 7.6g32%
Sugar 6.9g8%
Protein 7.7g15%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to ake Chole Masala :
COOKING CHOLE
Soak the Chole/Channa in water overnight.
Next day, drain the water and add fresh water along with salt. In a small clean cloth add cinnamon, cloves and cardamom powder and tie the edges and put it along with chole and pressure cook it allowing for atleast 4 whishtles.
If you get ready-boiled chickpeas which is rinsed in the colander in the market then you can use that as well and you can skip this step.
PREPARE THE CHOLE MASALA
Dry roast the ingredients (given under ‘Ingredient for Chole Masala) til they are warm and cool down and grind it to a fine powder and set it aside
COOKING OF CHOLE MASALA
Heat oil in a pan. Add Cumin Seeds and allow it to sputter.
Now add onion and saute till transparent.
With this add the ginger-garlic paste and saute along with onions. Then, add tomato puree and stir well
Along with the tomato puree, add turmeric powder, red chilli powder, chole masala and salt and cover and cook the masala in low flame till the oil oozes out
Now add cooked chole and stir well. Again cover and cook in low flame 10 minutes. Finally garnish with coriander leaves
Serve the mouth-watering Chole Masala along with Indian Bread!
Channa Masala / Chole Masala / Kondai Kadalai Masala
Note:
There are many variations for making this. We can grind the onions and tomatoes along with green chilli, ginger and then we can do the seasoning and fry the ground paste and add the chick peas and prepare the masala
If you need the color to be dark brown as served in the hotels, then you can add a tea bag while cooking the chick peas in pressure cooker
Your recipes are always so simple, tasty.
I am going to try this with little twist of taking tip from your “idiyappam kurma” – to add ground paste of poppy seeds and almonds (instead of cashews)
Your recipes are always so simple, tasty.
I am going to try this with little twist of taking tip from your “idiyappam kurma” – to add ground paste of poppy seeds and almonds (instead of cashews)
Sure pls try and share your outcome. Thanks for following the recipes. Glad to hear from you
Turned out really well. Thank you.
So glad to know ???? Thank you ????