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

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.