south indian chana masala
spicy and super delicious south indian style chickpea curry with coconut.
Prep Time9 hrs
Cook Time30 mins
Total Time9 hrs 30 mins
for pressure cooking chickpeas
- 1 cup dried white chickpeas (kabuli chana or chole or safed chana) OR 180 grams of dried white chickpeas
- 3 cups water for pressure cooking the chana
- ½ teaspoon salt
for roasting masala
- ¾ to 1 cup fresh grated coconut
- 1 inch cinnamon
- ½ tablespoon fennel
- ½ tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 dry red chilies or 4 chilies would make the dish spicy
- 2 to 3 cloves
- 1 black cardamom
- 2 green cardamom
- 4 to 5 whole black pepper
- 1 small piece of stone flower (dagad phool) - optional
- 3 tablespoon oil
- 1 small tej patta (indian bay leaf)
- ½ teaspoon mustard seeds
- 10 to 12 curry leaves
- 1 green chili (hari mirch) - slit
- 50 grams onion OR 1 medium onion OR ⅓ cup chopped onion
- 80 grams tomatoes OR 1 medium tomato OR about ½ cup chopped tomato
- ¼ or ½ teaspoon turmeric powder
- 1 pinch asafoetida
- ½ inch ginger + 2-3 garlic - crushed or made into a paste in mortar-pestle OR about 1 teaspoon ginger-garlic paste
- 1 cup stock OR stock+water
- 2 tablespoon chopped coriander leaves for garnishing (cilantro leaves)
- salt as required
first rinse 1 cup chana (dried chickpeas) for a couple of times in water. then soak the chickpeas in enough water overnight or for 8 to 9 hours.
drain the water. rinse the chickpeas again for a couple of times.
again drain and add the soaked chickpeas in a pressure cooker.
add 1/2 tsp salt. add 3 cups water.
stir and pressure cook the chickpeas for 18 to 20 whistles on medium to high flame.
if cooking chickpeas in a pot, then add about 3.5 to 4 cups water with salt to the chickpeas. cover and cook the chickpeas till they softened.
making masala paste
when the chickpeas are cooking, you can roast the spices. in a pan or skillet, on a low flame dry roast the spices mentioned under the "roasting the masala" list, till they become fragrant. roast all spices except coconut.
then add 1/2 cup tightly packed grated coconut to the spices and begin to roast.
stir continuously while roasting the coconut, so that there is uniform browning.
roast till the coconut become golden. remove the pan and allow the this mixture to cool.
once the coconut-spice mixture is cooled, add them to wet grinder. remove the husk from the black cardamom and just add its seeds in the grinder.
add 2/3 to 3/4 cup water and grind to a smooth paste. keep aside.
making south indian chana masala
heat 3 tbsp oil in a pan.
add ½ tsp mustard seeds and allow them to crackle.
then add tejpatta and stir.
add 1/3 cup chopped onion.
stir and saute till the onions turn translucent and soften.
then add 1 tsp ginger-garlic paste, 1/4 tsp turmeric power, a pinch of asafoetida and 10-12 curry leaves.
stir and saute till the raw aroma of ginger-garlic disappears.
add 1/2 cup chopped tomato. saute for about 2 to 3 minutes till the tomatoes soften.
add the ground masala paste. stir very well.
then add the drained chickpeas. stir again well and saute for a minute.
now add 1 cup stock or stock+water and 1 or 2 slit green chilies.
season with salt as required. do keep a check on salt as the stock already has salt.
give a boil and then simmer for 12-15 minutes on a low to medium flame or more till the curry thickens a bit and you see some oil floating on top.
mash a few chickpeas with the sides of the spoon to thicken the curry. check the seasoning and add more salt as per your taste.
switch off the flame & lastly add 2 tbsp coriander leaves. stir well.
serve south indian chana masala hot with chapati, pooris, bread or steamed rice accompanied with lemon & onion slices.
Calories: 351kcal | Carbohydrates: 38g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Sodium: 1175mg | Potassium: 625mg | Fiber: 11g | Sugar: 8g | Vitamin A: 645IU | Vitamin C: 90.3mg | Calcium: 94mg | Iron: 4.4mg