Chana Masala / Chickpea gravy

 

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………

Chole Masala

Kondaikadalai curry

Easy chole Masala

I prepared this chana masala for meena aunty’s Try my recipes and Giveaway.

Requirements :

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

Coriander leaves

Method :

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.

Dahi channa chaat

  This chaat is a combination of chickpea and curd. It is a mild spicy snack with the goodness of curd. In hindi dahi means curd

Requirements :

Cooked channa – 1 cup

Fresh Curd – 1 cup

Garam masala – ½ tsp

Pomegranate – 1 tbs

Roasted peanuts – 1 tbs

Sev – 1 tbs

Green chutney – 1 tsp

Salt as required

Method :

Beat the curd with garam masala and salt.

Add the cooked channa and mix well.

Transfer into serving plate.

Spread green chutney.

Sprinkle peanut , pomegranate and sev.

Garnish with coriander leaves.

Serve immediately.

Palak channa chaat

 This chaat is a combination of spinach and chickpea. It is healthy as spinach contains iron and chickpea rich in protein.

Requirements :

Spinach leaves – 10

Green chilly – 2

Garlic – 2 cloves

Ginger – 1’’ piece

Oil – 1 tsp

Channa ( cooked ) – 1 cup

Onion – 2 tbs

Imli chutney – ¼ tsp

Garlic chutney – ¼ tsp

Sev – 1 tsp

Method :

Grind spinach , garlic , ginger and green chilly to a fine paste.

Heat oil , add a tablespoon  of onion and sauté well.

Add the grounded puree and mix well.

Add the required salt and cook till raw smell leaves.

Now , add the cooked channa and cook for two minutes.

Transfer into the serving plate.

Spread the chutneys , onion and sev.

Palak channa chaat is ready to serve.

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Jhatpate Channa chaat

This channa chaat is easy and healthy.

Requirements:

Cooked channa – 1 cup

Garam masala – ½ tsp

Chaat masala – ½ tsp

Onion ( chopped ) – 1tbs

Tomato ( chopped ) – 1 tbs

Sev – 1 tsp

Pomegranate – 1 tsp

Fresh garlic chutney – ¼ tsp

Sweet chutney – ¼ tsp

Oil – ½ tsp

Salt as required

Method :

Heat oil add  the cooked channa and toss well.

Add the garam masala and salt , mix well.

Place the channa in the serving plate and sprinkle chaat masala.

Spread the chutneys , onion and tomato.

Sprinkle sev and serve immediately.

Channa pulov

  
      This channa pulov was my family's favorite sunday briyani recipe. we make any briyani on sundays which may be veg / non- veg. This pulov is easy to make. I like the aroma from the chickpea. Iusually use white chickpea.

Ingredients: 
Boiled chana (Bengal gram whole)-2 cups
Rice-1cup
Ginger and garlic paste-1 tsp 
Curd- ½ cup
Onion-2 nos (Chopped)
Tomato -1 no
Green chilly-2 nos
Cumin seeds-1 tsp
Cardamom-2 nos
Bay leaves- 1 no
Cloves-2 nos
Cinnamon-1 small stick
Saffron- a pinch
Warm Milk -2 tbsp
Ghee-1tbsp
Chopped coriander leaves- ¼ cup
Chopped mint leaves- ¼ cup
Salt –to taste

Method:
Mix the saffron in the milk.
Heat the ghee in a pressure cooker and add the cardamom, cumin seeds, bay leaves, cloves and cinnamon.fry till the crackles.
And then add the chopped onion , ginger and garlic paste, tomato, green chillies fry till the oil get separate.
 Then add the rice, curd, saffron mixture and chana dhal.
Fry few minutes and add half cup of water and chopped mint leaves and coriander leaves. Then close the lid.
Serve hot with any raita.  

Less oil channa masala

  This channa masala is easy to make and with only a teaspoon of oil. It is healthy as we used little oil.

I will always make this channa masala as I am health conscious. It  is simple to cook within minutes if we had pre soaked channa dhal.

 Chickpea are a good source of manganese. It has a useful amount of iron , folate and vitamin E.

Requirements :

Garbazeno beans – 2 cup

Onion – 1

 Tomato – 3

Ginger – 1’’ piece

Garlic – 5 cloves

Cinnamon – 2’’ piece

Cloves – 2

Cardamom – 1

Cumin – ½ tsp

Dry chilly – 6

Oil – 1 tsp

Salt to taste

Method :

 Soak the garbazeno beans for 10 hours and pressure cook.

Heat oil in a pan , add cumin seeds and allow to splutter.

 Add  chopped onion and sauté well.

Add cardamom , cinnamon and cloves .

Add ginger  , garlic and mix well.

Add dry chilly and tomatoes. Sauté well till fully mashed.

Cool this masala and grind into a fine paste.

Add this grounded masala to the same pan and allow to cook with a cup of water.

Add cooked channa and required salt.

Cook for five minutes.

Garnish with chopped onion and coriander leaves.

Serve with roti or poori.

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