Chana masala is a fragrant spice mix that can transform simple chickpeas, lentils, or beans into an authentic Indian dish. I recommend making a big batch and storing it in an airtight jar—it’ll be your secret weapon for rich, flavorful vegetarian meals.
If chana masala seems too involved, you can skip it and just use turmeric—the dish will still taste great. But trust me, the full version is worth trying at least once. The aroma is incredible!
For the Dish:
- 250g dried chickpeas (or 1 can pre-cooked)
- Fresh ginger (2cm piece, finely chopped)
- 1cm fresh green chili (adjust to taste)
- 2–3 onions, thinly sliced
- ½ green chili (optional for extra heat)
- 2 tbsp vegetable oil
- ½ tsp turmeric
- 1 tsp chana masala (optional)
- 1 tomato, finely chopped
For Chana Masala (Homemade Blend):
- 7 whole cloves
- 1.5cm dried ginger (or ½ tsp powder)
- Pinch of salt
- 6 green cardamom pods
- ½ tsp coriander seeds
- ½ tsp cinnamon
- ½ tsp cumin seeds
- 2 bay leaves
- ½ tsp lemon zest (or a squeeze of juice)
- ⅓ tsp grated nutmeg
- ½ tsp dried mint
- ½ tsp fenugreek (seeds or dried leaves)
- ½ tsp black pepper
- ⅓ tsp chili powder
- ½ tsp garlic powder
Cooking:
Grind all spices together in a mortar and pestle (or spice grinder) until finely powdered. Store in an airtight jar—it keeps well for months.
Soak dried chickpeas for 4–5 hours (or overnight). If short on time, cover with boiling water and simmer for about 1 hour until tender. (If using canned, drain and rinse.)
Heat oil in a deep pan. Add chopped ginger and chili, sauté for 1–2 minutes. Add sliced onions and cook until golden brown.
Stir in turmeric, chana masala (if using), and salt. Let the spices toast for 30 seconds to release their fragrance.
Add chopped tomato and cook for 8–10 minutes until the mixture thickens slightly. Stir in the cooked chickpeas and simmer for another 5 minutes.
Let it sit covered for 10 minutes to soak up the flavors. Serve with steamed rice or flatbread.
Warning: This dish is spicy—but that’s part of the charm! It’s great for digestion.
For the Dish:
- 250g dried chickpeas (or 1 can pre-cooked)
- Fresh ginger (2cm piece, finely chopped)
- 1cm fresh green chili (adjust to taste)
- 2–3 onions, thinly sliced
- ½ green chili (optional for extra heat)
- 2 tbsp vegetable oil
- ½ tsp turmeric
- 1 tsp chana masala (optional)
- 1 tomato, finely chopped
For Chana Masala (Homemade Blend):
- 7 whole cloves
- 1.5cm dried ginger (or ½ tsp powder)
- Pinch of salt
- 6 green cardamom pods
- ½ tsp coriander seeds
- ½ tsp cinnamon
- ½ tsp cumin seeds
- 2 bay leaves
- ½ tsp lemon zest (or a squeeze of juice)
- ⅓ tsp grated nutmeg
- ½ tsp dried mint
- ½ tsp fenugreek (seeds or dried leaves)
- ½ tsp black pepper
- ⅓ tsp chili powder
- ½ tsp garlic powder
Cooking:
Grind all spices together in a mortar and pestle (or spice grinder) until finely powdered. Store in an airtight jar—it keeps well for months.
Soak dried chickpeas for 4–5 hours (or overnight). If short on time, cover with boiling water and simmer for about 1 hour until tender. (If using canned, drain and rinse.)
Heat oil in a deep pan. Add chopped ginger and chili, sauté for 1–2 minutes. Add sliced onions and cook until golden brown.
Stir in turmeric, chana masala (if using), and salt. Let the spices toast for 30 seconds to release their fragrance.
Add chopped tomato and cook for 8–10 minutes until the mixture thickens slightly. Stir in the cooked chickpeas and simmer for another 5 minutes.
Let it sit covered for 10 minutes to soak up the flavors. Serve with steamed rice or flatbread.
Warning: This dish is spicy—but that’s part of the charm! It’s great for digestion.
