Chana Masala

Chana masala also known as chole masala is a popular dish in Indian and Pakistani cuisine. The main ingredient is chickpeas, here I have soaked chickpeas in tea water. This technique I learnt from my friend from Rajasthan. This is a spicy curry with a sour citrus flavour.

Chana masala can be taken as a snack food, or with phulkas, naan or you can me them as chana bhature. Simply throw in some crushed poori over the curry (which we use in Pani poori recipe), add some chat masala and serve as a fantastic chat.

Ingredients 

• Chick peas - 1 cup 
• Butter - 1 tsp 
• Slit green chilly - 2 nos 
• Ginger garlic paste - 2 tsp 
• Chopped onion - 1 no 
• Tomato puree - 1/2 cup 
• Turmeric powder - 1/2 tsp 
• Garam masla - 1 tsp 
• Lemon juice - 2 tsp 
• Salt - for taste 
• Chopped Coriander leaves - 2 tsp 

For chickpeas 

1. Boil 3 cups of water, add 2 tsp of tea powder. 
2. Filter the tea water and pour this water into the chickpeas. 
3. Soak the chickpeas for at least 6-8 hours. 
4. Cook the chickpeas in cooker for 3 whistles 

For Chana Masala 

1. Heat a cooker, add butter and add slit chilly
2. Once the chilly starts to crack, add the onions and cook in low flame 
   
3. Add turmeric powder and salt for the onions to cook fast
4. Add ginger garlic paste 
5. Add garam masala and cook for 2 minutes 
   
6. Add tomato puree and add 1/4 cup of water
7. When the curry starts to boil add cooked chickpeas and check for salt. 
   
8. Close the cooker and cook for 2 whistles 
9. Before you serve, add lemon juice and coriander leaves.