Recipe for Chana Masala
1 cup Chick Peas (kabuli chana), 1 medium size onion, 1 large tomato, 1 green chilli, 4-5 garlic cloves, 1 inch peeled ginger, 2-3 bay leaves, 1 tsp chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp garam masala powder, 3 tbsp vegetable oil, salt to taste, finely chopped coriander leaves,
1. Soak the chick peas in water overnight. Drain the soaked chick peas and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the chick peas are soft. Keep it on aside.
2. Cut onion, tomato and green chilli. Grind it and mix along with ginger and garlic and make a paste.
3 Heat vegetable oil in a pan and fry bay leaves for 30 sec. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture). Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt. Mix well. Fry 2-3 minutes.
4. Add water enough to make a thick gravy. Bring the gravy to boil.
5. Add cooked chick peas (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves. Serve hot with nan bread or chapati.
Tip: If the absense of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time.
Chick Peas (Kabli Chana)
Net Weight: 2kg