Saturday, June 28, 2008

Masala Chana

Chana (chickpea) or Kadala is used to make Kadala curry by Ama for breakfast, to go with Puttu. At home, we don't usually prefer the kadala curry. Because of the protein content, I try to use chickpea in some form atleast once a week. This weekend, to make a side dish for Ajwain rice (recipe here), I decided to make the Masala Chana. The recipe is not that of the typical Masala Chana made in North India. You will require:

Black Chana/ Kadala/ Chick peas - 2 cups
Chopped Onions - 1/2 cup
Ginger and Garlic - pounded - 2 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1 tsp
Garam Masala - 1/4 tsp
Mustard seeds - 1/2 tsp
Oil - 2 tsp
Curry leaves - 1 strand
Coriander leaves - chopped - 2 tbsp

  • Soak the chana overnight and pressure cook for two whistles or boil to cook
  • Heat oil in a pan and temper the mustard seeds and add curry leaves
  • Add chopped onions, ginger, and garlic and fry until the onions turn light brown
  • Add the turmeric, red chilly, coriander, and jeera powder and mix well
  • Mix the cooked chana dal and cook on low flame with the pan covered for about 5 minutes
  • Remove cover, add the garam masala and mix well
  • Garnish with coriander leaves
Serve with rice, bread, chapathi, wheat dosa, or wheat rava upma

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