Chana Masala
The spicy-sour flavors of chana masala are what Indian brunch (or lunch...or dinner) dreams are made of. This recipe starts with dried chickpeas and a homemade spice blend for the best texture and flavor.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 1cup dry chickpeas, soaked overnight in water to cover
- 8cups of filtered water
- ½teaspoon fine salt, more as needed
- 2tablespoons clarified butter or ghee
- 1teaspoon mustard seeds
- 1teaspoon cumin seeds
- 1pinch asafoetida, optional
- 1small green chilli, such as serrano, finely chopped
- 2tablespoons ginger-garlic paste or 1 tablespoon minced fresh ginger plus 1 tablespoon minced garlic
- 1small yellow onion, finely chopped
- 1teaspoon red chilli powder, more to taste
- 2teaspoon roasted ground cumin
- ½teaspoon yellow chilli powder , optional
- 1tablespoon garam masala
- 2teaspoons amchur powder
- ½teaspoon fine salt, more to taste
- 1tablespoon finely chopped fresh cilantro
- 1 ½tablespoon freshly squeezed lemon juice
- 5to 6 julienned pieces (matchsticks) fresh peeled ginger, for garnish
Instructions
Step 1
Gather the ingredients.Step 2
Drain the soaked chickpeas. Set aside.Step 3
Add the water to a large pot. Add a generous pinch of salt and bring to a boil over high heat. Add the chickpeas, lower the heat to medium, and partially cover the pot. Cook until the chickpeas are tender, 35 to 45 minutes. Drain and set aside.Step 4
Heat the ghee in a large skillet over medium heat. Add the mustard seeds, cumin seeds, asafoetida, if using, and green chilli. Cook, stirring frequently, until the seeds begin to crackle.Step 5
Add the ginger-garlic paste and onion. Sauté until the onion turns golden brown, 4 to 5 minutes.Step 6
Add the red chilli powder, roasted ground cumin, yellow chilli powder, if using, garam masala, and salt. Cook, stirring constantly until the spices are just fragrant, about 30 seconds.Step 7
Add the chickpeas, stir well and continue to cook until the mixture is well coated, 5 to 6 minutes more. Add the amchur, and continue to cook, stirring often until the mixture is well combined, about 2 minutes more. Taste and add more salt as desired.Step 8
Once the masala (the spice mixture) has coated the chickpeas, remove the pan from the heat. Stir in the cilantro and lemon juice.Step 9
Garnish with the julienned ginger, and serve.