Chana Masala

Name: Chana Masala
Prep time: 10 min
Cook time: 58 min
Total time: 68 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup dry chickpeas, soaked overnight in enough water to cover; 8 cups filtered water; 2 tablespoons ghee or clarified butter; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 pinch asafoetida, optional; 1 small green chilli, such as serrano, finely chopped; 2 tablespoons ginger-garlic paste or 1 tablespoon minced fresh ginger plus 1 tablespoon minced garlic; 1 small yellow onion, finely chopped; 1/2 to 1 teaspoon red chilli powder, more to taste; 2 teaspoons ground roasted cumin; 1/2 teaspoon yellow chilli powder, optional; 1 tablespoon garam masala; 1/4 teaspoon fine salt, more as needed; 2 teaspoons amchur powder; 1 tablespoon finely chopped fresh cilantro; 1 1/2 tablespoons freshly squeezed lemon juice; 5 to 6 julienned pieces fresh peeled ginger, for garnish

Chana masala, a spicy-sour Indian dish, delivers authentic flavor using dried chickpeas and a homemade spice blend for optimal texture.

⭐ 5 (10 reviews) Prep: 10 minCook: 58 minTotal: 68 minYields: 3 servings

Category Tags:

Dinner Lunch Entree

Cuisine Tags:

Indian

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Ingredients

1 cup dry chickpeas, soaked overnight in enough water to cover
8 cups filtered water
2 tablespoons ghee or clarified butter
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida, optional
1 small green chilli, such as serrano, finely chopped
2 tablespoons ginger-garlic paste or 1 tablespoon minced fresh ginger plus 1 tablespoon minced garlic
1 small yellow onion, finely chopped
1/2 to 1 teaspoon red chilli powder, more to taste
2 teaspoons ground roasted cumin
1/2 teaspoon yellow chilli powder, optional
1 tablespoon garam masala
1/4 teaspoon fine salt, more as needed
2 teaspoons amchur powder
1 tablespoon finely chopped fresh cilantro
1 1/2 tablespoons freshly squeezed lemon juice
5 to 6 julienned pieces fresh peeled ginger, for garnish

Instructions

Start boiling salted water in a large pot.
Drain soaked chickpeas. Add them to the boiling water, reduce heat to medium, and cook partially covered for 35-45 minutes until tender. Drain and set aside.
In a large skillet, heat ghee over medium heat. Add mustard seeds, cumin seeds, asafoetida (if using), and green chili; cook until seeds crackle.
Stir in ginger-garlic paste and onion; sauté for 4-5 minutes until golden brown.
Add red chili powder, roasted ground cumin, yellow chili powder (if using), garam masala, and salt; stir constantly for 30 seconds until fragrant.
Add cooked chickpeas, stir well, and cook for 5-6 minutes until coated. Stir in amchur and cook for 2 more minutes until combined. Adjust salt to taste.
Remove from heat, then stir in cilantro and lemon juice.
Garnish with julienned ginger and serve.

Nutritional Info (per serving)

Calories: 429 kcal

Carbohydrate: 56 g

Cholesterol: 22 mg

Fiber: 11 g

Protein: 16 g

Saturated Fat: 6 g

Sodium: 408 mg

Sugar: 11 g

Fat: 18 g

Unsaturated Fat: 0 g