CHANA MASALA

Chana Masala is prepared by using chickpeas or Garbanzo beans. Chickpeas or Garbanzo beans are a very good source of folate and copper as well as a good source of dietary fibre, phosphorus, protein, iron and zinc. I usually prepare channa masala for poori, chapati and also for rice too.

Ingredients:

1 small bay leaf

1/2 inch cinnamon

2 cardamoms

1/4 tsp pepper

1/4 tsp cumin seeds

1/2 onion

1 tbsp ginger garlic paste

tomato puree( 2 medium size tomatoes)
1 cup chickpeas or Garbanzo beans
1/4 tsp turmeric powder
1/2 tbsp chilli powder
1 tbsp coriander powder
1/2 tbsp mutton masala powder( i used aachi masala powder)
1/2 tbsp garam masala powder

Method:

1. Soak chickpeas in water for atleast 6 hrs.

2. In a cooker add 3 tbsp oil and 1 tbsp ghee and add bay leaf, cloves, cinnamon, cardamom, pepper and cumin seeds.

3. Add onions and fry till onions are cooked( light brown) adding a pinch of salt. Once the onions are cooked add ginger garlic paste and saute for 2 to 3 mins in a medium flame.

4. Add turmeric, red chilli powder, coriander powder, mutton masala powder and garam masala and stir for few seconds

5. Add tomato puree and fry until oil starts to separate .

6. Once the oil starts separating add soaked chickpeas and 2 cups of water and required salt. Pressure cook for 3 to 4 whistles.

7. Transfer it to a vessel. If you want the gravy to be still thick u can mash some chickpeas in the gravy and stir well.

Serve hot with poori, chapati or rice!!!!