Chana masala was an authentic Punjabi dish. I had posted many variations of this channa masala.
Chickpea is known as Garbazeno bean , ceci bean , sanagalu , chana and Bengal gram. These are a helpful source of zinc , folate and protein. Chickpea are low in fat and most of this is polysaturated.
The fiber content in the black chickpea is higher than the white one. Chickpeas also provide the dietary phosphorous which is higher than the amount found in the 100 g serving of milk.
I had posted chickpea gravies , check them out………
I prepared this chana masala for meena aunty’s Try my recipes and Giveaway.
Chickpea – 2 cup
Potatoes – 1 large / 2
Gram flour – 2 tbs
Chilli powder – ½ tsp
Coriander powder – ½ tsp
Garam masala – 1 tsp
Green chilli – 2
Onion – 1
Ginger – 1’’ piece
Oil – 1 tbs
Turmeric powder – ¼ tsp
Asafetida – a pinch
Tamarind – a marble size
Salt as required
Wash and soak the chana overnight.
Soak the tamarind in a cup of water and extract the tamarind juice.
Pressure cook the chana and chopped potato for two whistles with 3 cup of water.
Chop the onion , ginger and green chillies.
Heat oil in a pan , add the asafetida and gram flour . Stir continuously.
Take care not to burn , fry till the raw smell leaves.
Add in the chopped onion , green chillies and ginger , sauté well.
When the onion turns transparent , add the chilli powder , coriander powder and turmeric powder .
Keep stirring till the raw smell leaves.
Add I nthe cooked chickpea and potato cubes along with the water.
Add about a cup of water and required salt.
Let it simmer in medium flame for few minutes.
Now , add the tamarind juice and let it boil till the raw smell leaves.
Add the garam masala and simmer for 5 minutes.
Take off from flame and garnish with chopped coriander leaves.
Channa masala is ready to serve.
Serve with rice , poori , roti or pulov.
We had it with poori. It tastes different from my usual chana masala.