Enjoy the zest of Chana Masala, an Indian delight with spicy chickpeas and aromatic spices. Perfect with rice, roti, or as a snack topped with puri, onions, and cilantro. A feast for your taste buds!
Begin by soaking the chickpeas in hot water for about 2 hours. This softens them and reduces cooking time. Then, pressure cook them with 3 cups of water until you hear 3 whistles, indicating they're perfectly tender.
In a pan, heat oil over a medium flame. Add cumin seeds - their sizzle releases a nutty aroma. Follow with finely chopped onions, green chili, ginger, and garlic, sautéing until the onions turn soft and golden, infusing the oil with their flavors.
Introduce chili, coriander, and turmeric powder to the pan. These spices are the heart of Chana Masala, giving it its distinctive warm, earthy taste and vibrant color.
Add chopped tomatoes next. Cook them until they turn mushy, releasing their juices. This helps in forming a rich, tangy gravy base. If the mixture seems dry, a splash of water helps.
Now, mix in the cooked chickpeas along with a pinch of salt. This step allows the chickpeas to soak up all the spicy, tangy flavors of your masala.
Add water to adjust the gravy's thickness. Some prefer it thick and hearty, while others like it a bit more fluid.
Let everything simmer together for 5-7 minutes. This simmering time is crucial as it helps the chickpeas to fully absorb the flavors, enhancing the overall taste.
Finish by adding crushed Kasuri methi leaves. They add a slightly bitter, earthy flavor that complements the spicy masala.
Turn off the heat and garnish your Chana Masala with fresh, chopped cilantro/coriander leaves. They add a burst of freshness and color, making the dish even more appealing.
To Serve
Serve your warm Chana Masala alongside fragrant jeera rice, soft and fluffy naan, or traditional chapati for a comforting and satisfying meal.