By: Payal
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Masala chana is a popular dish in North India. Chickpeas are cooked in a spicy onion-tomato gravy. Try this delicious masala chana recipe for your next dinner party!
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400 grams chana, 3 tsp tea leaves, 4 bay leaves, 5 black cardamoms, 1 ½ tsp salt
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2 tsp cumin powder, 2 tsp fennel powder, 5 tsp anardana, 2 tsp amchur powder, 3 tsp coriander, 1 ½ tsp red chilli, 1 tsp garam masala, ¼ tsp hing, 2 tsp kasoori methi
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5 tbsp ginger, julienned, 3 tsp finely chopped green chillies, 5 tsp lemon juice, 12 garlic cloves, 4 whole green chillies (for garnishing)
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Soak the chickpeas in a bowl of water and leave them for 4–5 hours.
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Make a spice pouch with tea leaves, bay leaves, and black cardamoms. Boil it with the soaked chana & a little salt for an hour. Then, discard the potli & preserve the water.
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In a bowl, mix all the dry spices: cumin powder, fennel powder, anardana, amchur, coriander powder, kasoori methi, red chilli, garam masala, and asafoetida.
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Add warm water to the spice mix, ensuring no lumps form. Then, mix this with the boiled chana.
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Heat oil in a pan, then stir-fry the julienned ginger and garlic for a short while, but do not let them brown.
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Add the sauteed ginger and garlic to the chana, mix well, and cover the dish. Let it rest for 10–15 minutes to allow the flavours to blend.
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Your masala chana is now ready! Serve it hot, garnished with whole green chillies, alongside garlic naan or any Indian flatbread.
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