If you recall my previous cooking post, I shared the recipe for Batoora, and in that post, I mentioned that the best combination with Batoora is Chole Masala (Chana Masala). Today, we are diving into the flavorful world of Chana Masala, a dish that can be prepared in various ways. While some prefer cooking the entire curry in a pressure cooker, I’ll be following a slightly different method — adding the cooked chana to a kadai that contains a rich, flavorful masala. This method allows the curry to retain a more aromatic and textured finish.
Why Soak Chana Dal?
Chana dal has a longer cooking time compared to other lentils, which is why it’s important to soak it overnight in water. If you skip this step, you’ll have to cook it for a longer period by increasing the number of pressure cooker whistles. Before cooking, don’t forget to rinse the chana dal in a colander to remove any impurities.
Flavorful and Mild
This Chana Masala is not very spicy, making it a great dish for everyone to enjoy. The cooking time is around 50 minutes, and this recipe is perfect for serving about 6 people. The richness and thickness of the curry come from the use of fresh ingredients — especially cornflour and grinded cashews, which give the gravy its creamy consistency. To maintain the authentic aroma of the curry, I strongly recommend using homemade ginger garlic paste instead of store-bought versions.
Ingredients
- Chana dal (soaked overnight) – 2 cups
- Onions (finely chopped) – 4
- Tomatoes (chopped) – 2
- Green chilies – 2
- Ginger garlic paste – 1 tablespoon
- Turmeric powder – 1/4 teaspoon
- Kashmiri chili powder – 1 teaspoon
- Coriander powder – 2 teaspoons
- Garam masala – 1/2 teaspoon
- Corn flour – 1 teaspoon
- Cashew nuts – 10
- Grated coconut – 2 tablespoons
- Coriander leaves – for garnish
- Salt – 1 teaspoon
Method of Preparation
- Pressure Cook the Chana Dal:
Begin by pressure cooking the soaked chana dal. Add 1 teaspoon of salt and 1/4 teaspoon of turmeric powder, and cook for about 6 whistles on medium flame, or until the dal is cooked through. - Prepare the Masala:
Heat oil in a kadai (wok) and add the chopped onions. Saute until the onions turn translucent. Then, add the ginger garlic paste, green chilies, and chopped tomatoes. Stir and cook until the tomatoes become soft. - Add Spices:
Next, add Kashmiri chili powder, coriander powder, and garam masala to the mixture. Keep the flame low and stir the spices until the raw smell of the powders disappears. - Grind the Masala:
Let the masala cool down and then grind it into a smooth paste, adding some hot water as needed. - Combine with Chana Dal:
Return the ground masala to the kadai, and add the pressure-cooked chana dal along with the water it was cooked in. - Add Cornflour and Cashew Paste:
To thicken the gravy, add cornflour to the masala. Then, grind the cashew nuts and grated coconut together with some water to form a smooth paste. Add this paste to the kadai. - Adjust Consistency and Flavor:
If the curry is too thick, add hot water to adjust the consistency. Also, taste and adjust the salt if necessary. - Garnish and Serve:
Finally, garnish the chana masala with fresh coriander leaves and serve hot with Batoora, puri, chapati, or even rice.
This Chana Masala recipe is a delightful and flavorful dish that pairs perfectly with Batoora. The use of fresh, homemade ingredients elevates the flavor, and the creamy, thick gravy makes each bite rich and satisfying. Try it today, and let your taste buds experience the wonderful blend of spices and textures!
