Chana Masala

Chana which is a staple legume in North India also plays an eminent part of its cuisine. Another reason why this dish is something you are sure to see in the menu card in any Indian restaurant across the globe. Rich in proteins these beans are widely cooked and consumed in a completely different form in  the Mediterranean cuisine too.

Prep Time: 20 mins
Ingredients

Chana/Garbanzo beans: 1 cup/1 can
Onions (finely chopped): 1/3 cup
Tomatoes (pureed): 2
Green Chilies: 2-3
Ginger: 1 teaspoon
Garlic: 1 teaspoon
Cumin seeds: 2 teaspoons
Bay leaves: 1-2
Cardamom pods: 1
Nutmeg: a pinch
Turmeric powder: 1 teaspoon
Chili Powder: 2 teaspoons
Coriander Powder: 1 1/2 teaspoons
Jeera Powder: 1/2 teaspoon
Amchur (dry mango powder)/Chaat Masala: 1 teaspoon
Garam Masala: 1/2 teaspoon
Coriander/Cilantro leaves: handful

* For convenience sake we used the canned garbanzo beans which are already precooked. However you could soak the uncooked garbanzo beans overnight and pressure cook them until soft.

Grind the ginger, garlic and green chilies to a paste. Heat Oil in a deep pan. Add cumin seeds, bay leaves, nutmeg and cardamom pods. Add the ginger-garlic-chili paste and saute until the rawness fades. Add the chopped onions, sprinkle a pinch of salt and keep sauteing till the onions turn translucent. Add all the masala powders (turmeric, chili, coriander, cumin, chaat, garam) and mix well. Add the tomato puree and keep sauteing until all the masala mix well in the gravy and the tomatoes are fully cooked. Now add the drained garbanzo beans and little water and mix well. Let it boil for about 10-15 minutes. Garnish it with chopped coriander leaves and onions. Squeeze a tiny bit of fresh lemon juice just before serving. Pooris or batura are the best things on the earth you can have this chana masala with.