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Green Chickpeas or Chana Masala

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Green Chickpeas or Chana Masala

Description

Chana Masala is a popular Maharashtrian delicacy which is prepared on a regular basis in every household in Maharashtra, Konkan region. In Maharashtra, Green or brown chana or chickpeas are mostly used in making curries, Rassa, dry masala or Usal. Sprouted chickpeas are healthy and tasty. I have used sprouted Green Chana or chickpeas and prepared a dry version of curry. It goes well with chapati, roti, dal rice etc.  

Cooking Time

Preparation Time :9 Hr 0 Min

Cook Time : 35 Min

Total Time : 9 Hr 35 Min

Ingredients

Serves : 6
  • Dried Green Chana or Dried green chickpeas – 1 1/2 -2 cup (soaked overnight, sprouted)
  • Cumin seeds – 1 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Curry leaves – 4-5 nos
  • Garlic cloves – 2 crushed
  • Onion finely chopped – 1/2 medium
  • Turmeric – 1/2 teaspoon
  • Asafoetida – 1/2 teaspoon
  • Garam masala – 1 teaspoon
  • Red chili powder – 1 1/2 teaspoon
  • Tomato – 1 1/2 finely chopped
  • Finely chopped coriander leaves – 2-3 tablespoon
  • Salt - 1 teaspoon or to taste
  • Oil – 1 1/2 tablespoon
  • Maharashtrian Coconut-Onion Curry Masala - Garlic Cloves – 11-12
  • Ginger – 3/4 inch sliced
  • Onion – roughly chopped – 2 large
  • Fresh coconut grated or thinly sliced – 3/4 coconut small
  • Dry coconut – 1/2 small
  • Oil – 1/2 tablespoon
  • Whole garam Masalas – Coriander seeds – 1 tablespoon
  • Cinnamon Powder – 2 1/2 teaspoon
  • Black cardamom – 1
  • Green cardamom – 5
  • Cumin seeds – 1 teaspoon
  • Cloves – 3-4
  • Black Peppercorns – 26-27 or 3/4 tablespoon
  • Bay leaf – 1
  • Chana or chickpea Stock - 1/4 cup or 3-4 tbsp

Directions

  • For Maharashtrian coconut-onion Masala – Dry roast each dry ingredient separately including dry coconut.
  • Remove it on a plate. Let it cool. Blend it into a fine powder. Keep aside.
  • Add oil in a non-stick pan. fry finely chopped onion until browned. Add garlic and ginger pieces. Roast it for 2-3 minutes.
  • Grind it together into a fine paste.
  • Mix dry and wet masala, salt. Blend it till it incorporates well with each other.
  • Transfer it in airtight container and store into the freezer. It stays good for a week.
  • For Dried Green Chickpeas Masala - Add salt and presser cook soaked, sprouted green chickpeas or chana for 3 whistles. Let them cool. Drain it. Reserve 1/4 cup or 3-4 tbsp chana stock for chana masala preparation. Remaining can be used in making soup or curry.
  • Heat oil in a pan. Add mustard and cumin seeds. Let it splutter.
  • Add curry leaves. Stir.
  • Add finely chopped onion and salt. Cook till translucent.
  • Add crushed garlic. Cook till raw aroma goes away.
  • Add asafoetida, Turmeric, garam masala, red chili powder. Stir for few seconds.
  • Add 2-3 tablespoon prepared curry masala. Mix well.
  • Add finely chopped tomatoes. Cook on a low flame until it becomes mushy.
  • Add drained boiled chana Mix well. Add 1/4 cup or 3-4 tbsp stock. Mix well.
  • Add finely chopped coriander. Mix well.
  • Serve hot with dal rice or Bhakri or Chapati, Roti.
Sujata Hande-Parab

Sujata Hande-Parab

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