Chana Masala

This dish always takes me down the memory lane. Eight years back I moved to Chicago for my
graduate studies and this happened to be one of the first dishes I made. My roommates and other friends ate it in a frenzy and all the food was gone even before I could enjoy my creation. Over the years I have tried several iterations and tweaks in the recipe and I am sharing here the final product.

{Ingredients}

2 cups raw chickpeas

1½ cups red onion chopped

1½ tsp ginger paste

2 pieces of Whole Green Chillies or peppers split lengthwise

2 Black teabags (for classic black color – optional); Loose tea leaves can also be used in a muslin cloth

1 piece- 1” long cinnamon stick

3 pieces of whole cloves

3 pieces of whole green cardamom

2 pieces of whole black cardamom

2 tsp Cumin (Zeera) Powder (available at any Indian Store)

2 tsp Chana Masala (available at any Indian Store)

1 tsp Chat Masala (available at any Indian Store)

¼ tsp Red Chilli Powder (available at any Indian Store)

2 tbsp oil or clarified butter (ghee)

1½ tsp Salt or to taste

Cilantro chopped for garnishing (optional)

Ginger julienne for garnishing (optional)

{Method}

In my cooking, I try to avoid using canned foods, so below is the recipe with raw chickpeas.

Wash and soak the chickpeas in water for 5-6 hours or overnight. Once they are soaked, rinse the chickpeas and discard all the water. Transfer chickpeas in a pressure cooker or a pan; add 5-6 cups fresh water, tea bags, cumin powder, salt, whole spices (cloves, green cardamom, black cardamom) and boil till they are well done (tender). The whole spices and tea bags are only used for infusion of flavor and color in the dish and are removed after this step. For easy removal of the whole spices, tea infuser or muslin cloth can be used.

In a pan heat clarified butter or oil till it is hot. Add green chili peppers to the oil and saute them till they start splattering. Now add onion and ginger paste and saute till onion turns golden brown. Mix all the remaining powdered spices (chat masala, chana masala and red chili powder) in a small bowl and add the spice mix to the pan and let it cook for about two minutes. Now add chickpeas to this mixture and cook till they are not too watery.

Garnish with ginger and cilantro.

Enjoy with rice or naan.