Chana Masala

Description

A very popular punjabi dish made of chickpeas (Garbanzo beans) to be had with nan or batura.

Sundal kuzhambhu / Chole masala / Kabuli kadala curry / Chickepeas masala / Kondai kadalai kuzhambu

Ingredients
1 cup	Chickpeas or chana
2 nos	Onions
1 no	Tomato
2 nos	Green chilli
2 inch	Ginger (crushed)
3 clove	Garlic (crushed)
½ tsp	Mustard
½ tsp	Cumin seeds
1 no	Bay leaf
2 tsp	Red chilli powder
2 tsp	Corrainder powder
¼ tsp	Turmeric powder
1 tsp	Channa or chole masala powder(store bought) optional
6 stks	Corrainder leaves (chopped)
4 tsp	Oil
1 tsp	Ghee
1 cup	Water (or retain juice from cooked channa)
½ tsp	Garam masala powder
3/4 tsp	Salt (for gravy)
1/2 tsp	Salt (for cooking the chana) (Some store bought chana already includes salt) Check before adding, skip this portion if you’re not sure)

Instructions

If using store bought pre-cooked chickpeas which is also known as Garbanzo beans, this dish can be made in minutes. But if using dried chickpeas, it has be washed and soaked in water overnight or atleast for 5 hours. Pressure cook it with water and salt until soft or up to 5 whistles(approx). Blend half of the boiled channa to a fine paste like consistency and keep aside.

In a pan heat oil and ghee and slightly toast bay leaf , mustard and cumin seeds, followed by chopped onion, crushed ginger, garlic and green chillies. Fry them until translucent and add chopped tomatoes and cook for a while. Now add all dry masala powders like turmeric, red chilli powder, corrainder powder, garam masala and salt along with ground channa paste and stir to combine. Add the remaining boiled channa along with a cup of water and bring to a boil and reduce to simmer. Store bought chole or channa masala powder can be mixed at this stage to get the fancy restaurant style look. But its purely optional, the dish will still taste good. Check for salt and garnish with chopped corrainder leaves and serve with hot poori or bhatura.