Chana Masala

Chana masala is basically from north Indian cuisine. It's loaded with rich protein. It is flavorful and has a good combination of chapati and dosa. So, I've given the step-by-step instructions and photos in the below blog.

Ingredients:

Onion                        - 2 medium size

Tomato                      - 2 medium size 

White chickpeas          - 1 cup

Green chili                 - 2 slit

Ginger garlic paste      - 1 tsp

Coriander leaves         - Handful

Chilli powder             -  1 tsp

Garam masala            - 1/2 tsp

Turmeric powder        - 1/4 tsp

Fennel seeds              - 1 tsp

Clove                        - 3 nos

Bay leaf                    - 2 nos

cinnamon stick           - 2 nos

Salt                          - as per taste

Oil                              - 2 tbsp     

Instructions:

• To begin, take chana dal and wash and soak it for 8 hours or overnight.

• After 8 hours, the chana dhal was well-soaked. 

• Then heat the pressure cooker and add oil. After the oil gets heated, add fennel seeds, cloves, cinnamon sticks, and bay leaves.

• After that, add the green chilli, onion, and ginger-garlic paste and sauté well. After the onion turns golden brown, add the tomato and salt, and sauté well. Once the tomato gets soft, add the soaked chana dal.

• Then add chilli powder, turmeric powder, garam masala, and 1 cup of water. and mix well.

• And close the pressure cooker, and leave it for 3–5 whistles.

• After 3–5 whistles, the chana dal is cooked well. Then mash the other half of the chana dal; it gives a good consistency to the gravy. Then add a handful of coriander leaves or Kasturi methi.

• Finally, chana masala is ready. Serve with chapati or dosa. And also a good combination for rice.

Nutritive value (per 100g):

Calories               - 109.7 kcal

Protein                - 4.65 g

Carbohydrate        - 12.68 g

Fat                     - 4.25 g

Fiber                   - 5.34 g