Chana masala | Chickpeas masala

Chana masala is the best side for roti, poori or any type of Indian breads. Mostly chickpeas used in many of chaat items. If soaked and pressure cooked chana masala can be done quickly, rather you can used canned beans. Personally I don't like canned foods except tomatoes that too for color only :). I did not add any tea bags for the color, I like as it is. If you want you can add 1 tea bag while cooking chickpeas.

Ingredients:

• Chickpeas - 2 cups
• Onion - 3
• Tomato - 3
• Green chilly - 1
• Ginger, garlic paste - 1 tsp
• Red chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Chana masala powder * - 3 tsp (optional)
• Garam masala - 1/4 tsp

Method:

Soak chickpeas overnight and pressure cook with salt in it. If using canned rinse it.

Heat a wide pan with a tbsp of oil, add cumin seeds, green chilly and ginger garlic paste. Add onions and  cook till onions are pinkish. Add tomatoes, red chilly powder, coriander powder, chana masala (if using), salt and cook till tomatoes are mushy. Transfer the cooked chana and let it boil.

From the boiling chana take 1/4 cup of chana and allow it cool. Grind the chana onion mixture to a smooth paste. Blend in the gravy and cook further till it thickens.

Add cilantro or kasuri methi leaves.

Note:

• *chana masala -  if using avoid red chilly powder and coriander powder because the masala has all the ingredients. 
• You can add red chilly powder and chana masala too, reduce the chana masala powder as per your spice taste.