Chickpea curry is also known as channa masala or chole. It is a popular Indian Curry. You will find it in almost all restaurants.It is easy to make vegetarian curry.

Chickpeas are good for you and they are also part of comfort foods.

Chana Masala is generally served with Indian Breads such as :

Poori, Chapati, Bhatura etc. Many restaurants serve Chana - Bhatura as a snack or a dinner item. I like to make this chickpea curry with lots of gravy.

We are using the white big sized dry chickpeas, called Kabuli chana, for this curry. Do not use the brown or black chickpeas for this.

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How to make Chickpea curry:

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Ingredients for chickpea curry:

Dry white Chickpeas - 1 cup

Red ripe tomatoes - 2 cups chopped.

Green chillies - 2.

Onion - 1 cup chopped fine.

Garlic paste - 1/2 tsp

Ginger paste - 1/2 tsp

Salt - 1 tsp or to taste

Oil or ghee(clarified butter) - 2 tablespoons

Cumin seed - 1/2 teaspoon

Asafetida - a big pinch.

Garam masala - 1 tsp

Red chili powder - 1/2 tsp or to taste.

Coriander leaves - 1/2 cup chopped.

Preparation:

Use white large chickpeas. Wash the chickpeas. Add 3 cups of water. Soak for 6-8 hours or overnight.

Boil or pressure cook till chickpeas are soft. It will take about 20 minutes. Add a little salt while cooking.

Chop onions, coriander leaves. Chop/slit green chili.

Puree tomatoes.

Cooking Method:

1. In a deep pan, heat oil/ghee.
2. Add cumin seeds. When they stop spluttering, add onion. Fry till onions turn transparent.
3. Add ginger and garlic paste. Fry for about 5 seconds.
4. Add tomato puree. Cook for about 7-8 minuts or till oil starts separating (floating on top).
5. Add garam masala, asafetida, red chili powder and cooked chickpeas along with the water. Cook for 5 minutes.
6. Add salt. Cook for 5-8 minutes more.
7. Add chopped coriander leaves.

Channa Masala is ready. Garnish with more chopped coriander leaves, onion rings. Serve with any Indian Breads, Such as

Bhatura , Poori , Paratha , Chapati etc.

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