Prep time

20 mins

Cook time

25 mins

Total time

45 mins

chana masala recipe

chana masala - spicy south indian chickpea curry with coconut.

Author: dassanaRecipe type: mainCuisine: south indianServes: 4

Ingredients (american measuring cup used, 1cup = 250 ml)

for pressure cooking the chickpeas:

1 cup dried white chickpeas/kabuli chana3 cups water for pressure cooking the chana1 tsp salt

for roasting the masala

to 1 cup fresh grated coconut1 inch cinnamon tbsp fennel tbsp cumin seeds1 tbsp coriander seeds1-2 dry red chilies (3 or 4 chilies would make the dish very spicy)2-3 cloves1 black cardamom2-3 green cardamom1 small piece of stone flower/dagad phool (optional)

other ingredients:

3 tbsp oil1 small bay leaf tsp mustard seeds10-12 curry leaves1 green chili, slit1 medium onion, chopped1 medium tomato, chopped

or tsp turmeric powdera pinch of asafoetida inch ginger + 2-3 garlic - crushed or made into a paste in mortar-pestle1.5 to 2 cups of the chickpea stock or watersalt as requiredsome coriander leaves for garnishing

Instructions

1. soak the chana/chickpeas overnight or for 8-9 hours.2. pressure cook the chanas, water and salt till they have completely cooked.3. drain the chanas and keep the stock aside.4. in a frying pan, add all the whole spices mentioned under "roasting the masala" list, except coconut5. roast till the spices start emanating their aroma.6. then add the freshly grated coconut.7. roast till the coconut gets browned.8. keep on stirring so that the coconut does not get burned.9. once this mixture has cooled, grind in a chutney grinder with 1 cup water.

10. grind to a smooth paste.11. heat oil in a pot or kadai.12. first splutter the mustard.13. add the bayleaf14. then add onions and fry till they are softened and become translucent.15. add curry leaves, asafoetida and ginger-garlic paste.16. stir and fry till the raw aroma of ginger-garlic disappears.17. add chopped tomatoes.18. saute for 2-3 minutes, stirring in between.19. add the ground masala paste and stir.20. add the drained chanas and slit green chili.21. stir and saute for 1-2 minutes.22. now add the stock or water.23. give a boil and then simmer for 5-6 minutes or more till the gravy thickens a bit.24. mash a few chanas with the sides of the spoon.25. this will help in thickening the gravy.26. check the seasoning and add more salt as per your taste.27. garnish chana masala with coriander leaves.28. serve chana masala hot with pooris, chapatis, bread or steamed rice accompanied with lemon & onion

slices.

Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/chana-masala-with-coconut/