Chana Masala

Cuisines

Best for

Recipe

Ingredients

1 cup	dried chickpeas
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 cup	finely chopped onions
2 teaspoons	ginger-garlic paste
1 cup	chopped tomatoes
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 cup	water
—	salt to taste
2 tablespoons	chopped coriander leaves

Instructions

1. 1 Rinse the dried chickpeas and soak them in water overnight.
2. 2 Drain the soaked chickpeas and pressure cook them with fresh water until tender, about 15-20 minutes.
3. 3 In a pan, heat coconut oil over medium heat and add mustard seeds. Let them splutter.
4. 4 Add cumin seeds and asafoetida, and sauté for a few seconds.
5. 5 Add the chopped onions and sauté until they turn golden brown.
6. 6 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
7. 7 Add the chopped tomatoes and cook until they soften and the oil separates.
8. 8 Mix in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for a minute.
9. 9 Add the cooked chickpeas and water to the pan. Stir well and bring to a simmer.
10. 10 Season with salt to taste and let it cook for another 10 minutes on low heat.
11. 11 Garnish with chopped coriander leaves before serving.