Chana Masala/ Chole Masala

The beauty of this dish is, you can use chole (chickpeas) or chana (kala chana/ black chana) to prepare this dish. It tastes amazing with either of them.

Chole Masala is typically a street food although these days it is also sold in many restaurants. It can be paired with puri or paratha. 

Being born and brought up in Northern India, I have a natural inclination towards enjoying North Indian foods over other Indian cuisines. When I moved to Delhi for my job, I immediately understood that either I will have to cook myself or depend on the ready-made food. Cooking wasn't always easy for me and ready-made food isn't always healthy. I tried to maintain a balance between them. There was a chole bhature wala (vendor) near our office and I often used to get my food packed from him. One day he told me, ‘Didi (sister), if you ever want to enjoy authentic chole masala, cook it in both mustard oil and ghee. Add both yogurt and tomato to develop that sharp tang flavor’. He also said that the real flavor of cilantro comes from its stems so make sure to add it as well.

And after all these years, numerous trials and errors later, I have perfected the recipe of Chole Masala. I hope you enjoy this unique dish as much as I enjoyed it.

Ingredients:

• Chickpeas - ½ cup (raw) or 1 (15 oz) can of Chickpeas
• Baking Soda - a pinch 
• Salt - a pinch + ½ teaspoon
• Mustard Oil - 1 tablespoon
• Onion - 1 medium
• Ginger - 1 inch
• Garlic - 3-4 cloves
• Tomato - 1 medium
• Yogurt - ½ cup, whisked
• Degi Mirch - ½ teaspoon
• Coriander Powder - 1 tablespoon
• Turmeric Powder - ½ teaspoon
• Ghee - 1 tablespoon
• Bay Leaves - 2 small
• Black Peppercorns - 2-3
• Cinnamon Stick - ½ inch
• Dry Red Chili - 1
• Cilantro - leaves and tender stems
• Black Pepper - 3-4
• Black cardamom - 1
• Green chillies - 2, cut in halves (purely for garnish and presentation)

Directions:

• Rinse and soak the Raw Chickpeas in 2-3 cups of water overnight. 
• Drain the chickpeas then transfer to a pressure cooker along with Baking soda and a pinch of Salt. Add 2 cups of water. 
• Pressure-cook the Chickpeas for 3-4 whistles on medium heat. Allow the cooker to cool down completely and then open the lid. 
• The Chickpeas should be cooked well. Test by mashing a Chickpea with a spoon.
• Note: If you are using canned Chickpeas these steps are not required. 
• Drain the water from the Chickpeas, keep it aside.
• Chop the Onion, Ginger, Garlic, Cilantro stems and Tomato in medium  pieces. 
• Now heat a pan over medium high heat.
• Add Mustard Oil in it.
• As soon as the oil starts smoking, turn down the heat to low and add the chopped Onion, Ginger and Garlic. 
• Turn up the heat to medium and fry till the Onion turns golden then add the Tomato with Cilantro stems. Mix well.
• The Tomato will soon start melting down, add the Salt and Turmeric Powder (¼ teaspoon).
• Turn off the heat and allow it 10-15 minutes to cool down.
• Grind the vegetables to a smooth paste in your blender/ NutriBullet.
• Now make the Yogurt mixture: Take a bowl and add the Yogurt, Degi Mirch, Coriander Powder and Turmeric Powder (¼ teaspoon) and mix well. 
• Add the cooked chickpeas in it.
• Keep aside for later. 
• Now heat the same pan again on medium heat with Ghee (you may want to wash the pan lightly with water before hand).
• Once it gets hot, add Bay Leaf, Black Peppercorns, Cinnamon Stick and Dry Red Chili. Let it splutter well.
• Next add the blended paste of onion, garlic, ginger and tomato prepared above. 
• Fry for 3-4 minutes, then add the Yogurt mixture and mix well and cook on low heat for 2-3 minutes.
• Add 1 cup of water, taste to adjust the Salt. Cover and let it cook for 10-15 minutes.
• Make a powder of Black Pepper and Black Cardamom in a Mortar Pestle.
• Add Cilantro leaves, the spice powder prepared above and mix well.
• Chana Masala/ Chole Masala is ready! Transfer to a serving dish. Garnish with Green Chilies.
• Serve hot with Bhature/ Roti/ Paratha.

Love Chickpeas? Try these as well:

• Chole Bhature (Chickpea curry with fried bread)
• Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese)
• Saag Chole (Curried Spinach and Chickpeas)