Masala chana with purti sunlife refined sunflower oil

Masala Chana Recipe

 

Ingredients:

 

For pressure cooking:

• – 1 cup chickpea / chana
  – water, for soaking
  – ¼ tsp baking soda
  – ¾ tsp salt
  – 3 cup water, for pressure cooking

 

For chana masala powder:

• – ¼ cup coriander seeds
  – ¼ cup cumin / jeera
  – 2 tsp pepper
  – 1 tsp clove
  – 2 pod black cardamom
  – 2 inch cinnamon
  – 1 mace / javitri
  – 1 tsp fennel / saunf
  – 1 tsp shah jeera / caraway seed
  – 10 dried red chilli
  – 2 tbsp aamchur
  – 2 tbsp kasuri methi
  – 1 tsp turmeric

 

For curry:

• – 2 tbsp purti sunlife oil
  – 3 pod cardamom
  – 1 bay leaf
  – 1 tsp cumin / jeera
  – 1 onion, finely chopped
  – 1 chilli, slit
  – 1 tsp ginger garlic paste
  – ½ tsp salt
  – 2 cup tomato puree
  – 2 tbsp coriander, finely chopped

 

Instructions:

 

Pressure cooking chana:

Step 1: Firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.

Step 2: Transfer the soaked chickpea to a pressure cooker.

Step 3: Add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.

Step 4: Pressure cook for 5 to 6 whistles or until the chana is cooked well.

 

Chana masala powder preparation:

Step 1: Firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera.

Step 2: Roast on low flame until the spices turn aromatic.

Step 3: Further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.

Step 4: Cool completely and transfer to a mixi.

Step 5: Add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.

Step 6: Blend to fine powder without adding any water.

Step 7: Chole masala powder is ready. store in an airtight container for longer shelf life.

 

Chana masala curry preparation:

Step 1: Firstly, in a large kadai heat 2 tbsp purti sunlife oil and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic.

Step 2: Add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.

Step 3: Further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic.

Step 4: Now add 2 cup tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water.

Step 5: Saute until the oil separates from the masala paste.

Step 6: Now add in pressure cooked chana and mix well adjusting consistency as required.

Step 7: Cover and simmer for 10 minutes or until the flavours are well absorbed.

Step 8: Finally, enjoy 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.