Cookbook Series: Masala Chana ...

My second cookbook attempt, this is a very simple recipe using chickpeas. The addition of tamarind gives it a sharp tangy flavour (Lemon seen in the photo is just for photo sake :D) which I quite enjoyed with rice and curd. Chickpeas are a very good source of proteins and dietary fiber and are very beneficial in a vegetarian diet. Also popularly known as garbanzo beans, normally there are two varieties - the small, black 'kabuli' chana and the larger, cream coloured chana. Decreasing cardiac risks, maintaining blood sugar and providing a good amount of unique antioxidants are amongst the prime benefits of eating chickpeas. 

(Source: WHFoods)

This recipe uses the cream variety. I have used canned chickpeas which makes this dish super easy! If you are using raw chickpeas, make sure you pre-soak them overnight to ensure they cook well faster. This process also makes it easier for our body to digest the garbanzo beans.

Masala Chana: Recipe

(Source: Best Ever Indian Cookbook by Mridula B. et al)

Ingredients:

• Cooked Chickpeas - 125 gms
• Tamarind  - small piece 
• Cumin seeds - 1/2 tsp
• Onion - 1 medium finely chopped
• Garlic - 2 cloves crushed
• Ginger - 1" piece crushed
• Green Chilli - 1 finely chopped
• Cumin powder - 1 tsp
• Coriander powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Firm, ripe tomatoes - 2 medium
• Garam masala - 1/2 tsp
• Salt to taste
• Cilantro chopped  - garnish
• Oil - 2 tbsp 

Method:

1. Soak the tamarind in little warm water and mash it with your fingers to release the juice and form a pulp. Keep aside.
2. Heat oil in a kadai and add the cumin seeds. When they sizzle, add the chopped onions, green chili, crushed garlic and ginger. Saute well for few minutes.
3. Add the spices - turmeric, coriander, cumin and fry for few seconds to release the flavours.
4. To this add the chopped tomatoes along with the tamarind pulp. Cook till the tomatoes are soft and a nice gravy is formed. Add salt to taste.
5. Add the cooked chickpeas and garam masala and simmer for few minutes. Garnish with coriander and serve hot.

 

Linking this to Comfort Food by Resh: