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Some foods, reassure us that heaven exists — right here on Earth. One of such heavenly recipes is slightly spicy, gravylicious chana masala.
Chana masala or chole masala is originally a Punjabi dish that has a tastebud-tingling aroma. Prepared using chickpeas, select spices, vegetables and Indian masalas, the recipe tastes so good that there would be very few who would dislike it.
Tempted already? Read on to know the recipe.
Chana masala recipe is not only tasty but also healthy. One look at its nutritional values will convince you.
Serving size: 100g
|Vitamin C||13.6mg (23% of the recommended daily intake)|
|Folate||91.5mcg (23% of the recommended daily intake)|
|Iron||2.9mg (11% of the recommended daily intake)|
|Phosphorus||116mg (12% of the recommended daily intake)|
|Copper||0.2mg (11% of the recommended daily intake)|
|Manganese||0.6mg (31% of the recommended daily intake)|
|Potassium||251mg (7% of the recommended daily intake)|
|Preparation Time: 8-9 hrs||Cooking Time: 45 mins||Serves 6|
Spices to roast for the chana masala recipe:
Wash the chickpeas and soak them in water overnight. Make sure the water content is a lot more than the chickpeas as they increase in size overnight. 1 cup of chickpeas will need about 3 cups of water.
The next day, add the chickpeas with water in a pressure cooker. Add extra 2-3 cups of water.
Add dried amla or a black tea bag when you add the chickpeas to the pressure cooker if you want them to be darker in colour like in the restaurants. This step is optional.
Add salt (you can adjust the quantity according to your preference) and stir the mixture. Close the lid of the pressure cooker and turn the heat on.
Cook the chickpeas for about 13-15 whistles. Then let the steam cook the chickpeas further after you have turned off the heat. You can also boil the chickpeas in a pot with water if you don’t have a pressure cooker. You should be able to mash the chickpeas easily once they are boiled. If that doesn’t happen, boil them for some more time or pressure cook them for 2-3 more whistles. Remove the teabag/amla pieces.
Take a pan and add all the spices mentioned in the ingredients in the under ‘Spices to roast’. Roast on low heat and keep stirring constantly. Then take them off the heat and let them cool.
Once the spices have cooled, grind them in a grinder.
In a pan, add 1.5 tsp to 2 tbsp oil and about 1 tbsp ghee. Add the ginger-garlic paste and saute it for a minute.
Chop one onion and add it to the oil. Stir it until it is golden brown in colour. Then chop one tomato and add it to the mix. Stir it until the oil starts separating and is visible on the sides.
Add the turmeric powder, red chilli powder and the ground spices. After stirring well, add 2-3 slit green chillies to make it a little spicy.
Drain the boiled chickpeas and add them to the pan. Don’t throw away the stock. Add salt to taste. Cook it for 5 minutes.
Add the stock. If you don’t have enough stock, add some water. Cover the pan and let the tasty recipe simmer for about 20 minutes. After a while, you’ll notice that the gravy has thickened and the water has been absorbed by the chickpeas. Turn off the heat and let the recipe settle for another 5-10 minutes. And that’s how its done!
Simple, tasty and restaurant-style chana masala recipe is ready! You can also top it with some cream or butter.
Pair this chana masala recipe with bhature or parathas. It tastes delectable with steamed or jeera rice too. To enjoy it the Punjabi way, couple it with a glass of lassi or buttermilk or raita. You can also chop some onions, season them with coriander, lemon and pepper to complement the meal.
At the end of a long day, when you are searching for some comfort food, this chana masala recipe is the perfect thing to indulge in. Try it at home today! Don’t forget to share it with your family and friends — for they will be impressed!
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