Chana Masala

Name: Chana Masala
Yield: Serves 6
Cuisine: India
Ingredients: 1 tablespoon ground cumin; 5 cm (2 inch) piece of ginger, roughly chopped; pinch of asafoetida; 1 large onion, roughly chopped; 1 teaspoon chilli powder; 1 green chilli, chopped; 1 tablespoon ground coriander; coriander (cilantro) leaves, roughly chopped (optional); 170 ml (⅔ cup) oil; 2 cm (¾ inch) piece of ginger, cut into thin strips; ½ red onion, sliced into thin rings; ½ lemon; ¼ teaspoon ground black pepper; 3 green chillies, extra; 250 g (9 oz) chickpeas; 3 teaspoons salt; 2 teaspoons chaat masala; 2 tablespoons thick plain yoghurt; 2 garlic cloves, roughly chopped; 2 teaspoons tamarind purée; 2¼ tablespoons garam masala

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Chana masala is served up by travelling vendors, in bazaars or on the streets of India, and eaten with puris. It is enjoyed by everybody at all times of the day as a snack or a light meal and makes a good accompaniment to any Indian meal.

Ingredients

250 g (9 oz) chickpeas
1 large onion, roughly chopped

Asia
India
Snack
Side dish
Spicy
Gluten-free
Vegetarian

Method

Soak the chickpeas overnight in 2 litres (8 cups) of water. Drain, then put the chickpeas in a large saucepan with another 2