Chana Masala masala is a recipe which goes well with rice, puri, roti or paratha. It is usually prepared for kanya poojan after navratri festival in Hindu families.
Soaking Time – Overnight
Preparation Time – 10 Mins
Cooking Time – 30 Mins
Serving – 3-4
• Kale Chane – 1 cup (soaked overnight)
• Onion – 1 Medium size
• Tomato – 1 Medium size
• Oil- 2 Tbsp
• Red chili powder – 1 Tsp
• Coriander powder – 1 Tsp
• Salt to taste
• Coriander leaves to garnish (optional)
• Wash and soak kale chane (black gram) is a large vessel for overnight in enough water.
• After soaking chane will almost double in size.
• Pressure cook overnight soaked kale chane with 2 cups of water. Cook till 8-9 whistles.
• When the pressure/steam is released completely by itself, open the cooker lid and check if the chane are cooked. It should easily be mashed between two fingers. If not add little more water if required and pressure cook for some more time.
• Drain out excess water from chane and keep aside both chane and water separately.
• Make coarse puree of onion.
• Heat oil in a heavy bottom kadai or a non-stick pan. Add onion puree.
• Cook onion till golden brown.
• Make tomato puree with half of the red chili powder. This will give nice colour to masala.
• Add tomato puree and mix well.
• Cook till oil starts leaving the sides from onion-tomato masala and masala turns dark red in colour reducing one-fourth in quantity. This will take about 8 – 10 mins.
• Add remaining red chili powder, coriander powder and salt. Mix well.
• Add boiled kale chane. Stir gently.
• Add water as required and let it simmer on low flame for about 4-5 mins.
• Cook till you get desired consistency.
Tips and Tricks –
• Cooks faster when soaked overnight.
• Do not cover the lid while cooking onion and tomato.
• In case you forgot to soak overnight, soak in hot water for about 2 hrs and pressure cook for more time.