Chana Masala

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

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
Side dish
Snack
Vegetarian
Gluten-free
Spicy

Method

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