Chana masala (aka channay, chholay, chholay masala, Chole, Chickpeas with a delicious gravy) is a traditional dish. This dish is a great side-dish and good in breakfast too. This is very healthy and tastes really good. In fact you can freeze boiled chickpeas once they boiled, let them cool completely and then pack them in plastic bags. You can use boiled chickpeas whenever you want. If you have canned chickpeas you can totally use that just omit the boiling process.

INGREDIENTS for Chana masala

1 large or 2 medium size onion, chopped

6 tbsp of vegetable oil

1 ½ tbsp of red chili powder

¼ tsp of turmeric powder (optional)

1 tbsp of salt during boiling and 1 tsp of salt for cooking

4 cloves of garlic

1 inch cube of ginger

2 tsp of coriander seeds

1 to 2 medium size fresh tomato, chopped

4 to 5 cup of water for boiling and 1 cup of water during cooking

½ tsp of garam masala

½ kg of raw white chickpeas, soaked in water overnight

Fresh coriander

Slice of lemon

PROCEDURE

1) Add 4 to 5 cups of water in in a pressure cooker. Put salt and soaked black chickpeas. Close the lid and let them cook on medium heat. Every pressure cooker is different so use your pressure cooker according to its instruction. Mine takes about 5 minutes, once the piston moves.

2) Peel off ginger and garlic and rinse them well. Ground or mince them in a mortar and pestle, also add coriander seeds. Ground them well. Texture should be roughly like a paste.

3) In a heavy bottom pan add vegetable oil and preheat it on medium heat. Add chopped onions in it and cook them until they get golden in color. Add a splash of water to prevent them from over cooking.

4) Add salt, red chili powder and turmeric powder. Stir it for 1 to 2 minutes. Add ginger and garlic paste in the pan and cook it until it gets fully cooked and all the bits turned golden in color. Keep on stirring.

5) Add chopped tomatoes and ¼ cup of water. Stir and close the lid. Let tomatoes to fully cook. Keep an eye on them. After they softened try to break down a bit with the back of your spoon. Add garam masala in it and stir it well.

6) As tomatoes fully cooked the mixture will start separating from oil. At this stage add boiled chickpeas and add remaining water in it. Stir well, close the lid and let the mixture comes to a boil. Once it comes to a boil let it simmer for about 5 minutes on low heat. Your Chana masala is ready now, top it with fresh coriander and lemon and serve.