Indian Chana Masala

A spicy chickpea stew popular in Northern India, often served at breakfast with fresh Poori - an Indian fried bread. A delicious combination!

“Is it spicy enough? No? Even after adding several hot peppers and cayenne pepper. No? Okay, in go more peppers.” These are the questions I asked my Indian son-in-law while trying to get the spice level just right for him and failing quite short of the mark on my first attempt. This chickpea curry is traditionally served as breakfast in……India along with Poori bread (see recipe).

The Poori bread was the main event for me, but I found this tomato highly spiced chickpea stew married beautifully with the Poori Bread, (toned down for me was just right as I ate my first weakish rendition).

For those of us not tempered to hot spicy foods and not culturally Indian, though cuisine oriented in that direction, serve Chana Masala with the bread as an appetizer, snack of light dinner. No offense taken if you don’t eat it for breakfast, except perhaps if it isn’t spicy enough!

Chana Masala Recipe

1 cup chickpeas (Chana) (dried chickpeas - or 3 cups soaked or 2 - 15 ounce cans)

1 1/2 cups water

For Chana Masala Gravy:

2 tablespoons oil

1 small bay leaf

1-inch cinnamon stick

2 whole cloves

2 green cardamom pods

1 1/2 cups onions, finely chopped (2 large)

1 hot green chili - slit (how much depends on how spicy hot you like Indian food)

2 finely minced small hot red peppers (if you like food very spicy)

1 tablespoon ginger-garlic paste (or 1/2 tablespoon each finely chopped)

1 1/2 cups tomatoes, finely chopped - 3 large or 1 1/2 cups tomato puree

1 teaspoon salt

1/4 teaspoon turmeric

1 1/2 teaspoons red chili powder (cayenne) Adjust amount to your taste.

1 teaspoon garam masala

2 teaspoons ground coriander

1/2 teaspoon ground cumin

1 teaspoon dried fenugreek leaves (optional)

1/4 teaspoon amchur (dried mango powder - optional)

2 tablespoons cilantro, chopped finely (optional)

-To use dried chickpeas, rinse them at least 3 times. Then soak them in 4 cups water overnight of for at least 8 hours. Drain the water and rinse them well. Put them in a large pot and add enough water to cover them by about 2 inches (this is about 4 to 6 cups for 1 cup dried or more if they expanded a lot while soaking, or about 10 cups for 1 pound/2 cups dried). Add the bay leaves.

-Bring to a boil. Reduce heat to maintain a simmer (there should still be gentle bubbles forming in the water but not a rolling boil). Cook uncovered, stirring occasionally to promote even cooking, until the beans are tender and creamy on the inside. This usually takes anywhere from 45 to 90 minutes for soaked beans. Foam will appear on the top of the water during cooking. Skim this off with a spoon from time to time.

-About 15 to 20 minutes before the beans are finished cooking, add the salt.

-You may also cook in an instant pot for 18 minutes on high pressure. Let the pressure drop naturally. Make sure your chickpeas are soft and tender. Squeeze a chickpea to test. It should mash easily.

-If using canned chickpeas, place them in a saucepan. Cover with water and a pinch of salt and bring to a boil, then turn heat down and simmer, covered, for 30 minutes until the chickpeas have softened to the point where they mash easily.

-Heat a large pot and pour in oil. When the oil is slightly hot add the whole spices - cinnamon, cloves, cardamom and bay leaves. When they begin to sizzle add the onions and green chili. Saute until the onions turn light golden. Add ginger-garlic paste and saute for a minute stirring constantly. Add tomatoes and salt. Let cook until mushy, and thickened.

-Stir in red chili powder, turmeric, garam masala, coriander powder and cumin powder. Saute until the masala begins to give off a pleasant aroma for about 3 - 4 minutes.

(Optional - if you want a smooth curry, cool this mixture, discard the bay leaf, green chili and cinnamon. Blend in a blender to a smooth or coarse paste to suit your taste. If you prefer a chunkier masala, blend in 2 tablespoons cooked chickpeas along with the onion tomato masala. Add that puree back to the pan. Combine the remaining chickpeas along with the chickpea stock or water (1 1/4 cups). Pour in another 3/4 to 1 cup water. (If you don’t puree the onion tomato masala, you will require less water. If using canned chickpeas, drain and rinse them before adding the 1 3/4 cups water.)

-Mix well. Taste test and add more salt. if needed. Cover and simmer for 5 minutes. When the consistency is thick, add amchur powder and kasuri methi, if used.

-Serve Chana Masala in a bowl and garnish with coarsely chopped cilantro or parsley. Sprinkle with lemon juice. Serve with Poori, Indian fried bread. (find recipe for Poori at: https://www.persnicketypanhandler.com/blog/poori-indian-fried-bread)

Insta-Pot Method:

-To make the recipe in an instant pot, cook the onion tomato masala on saute mode. Optionally, if you want you may cool and blend this. Add the soaked chickpeas with 2 cups water. Deglaze and pressure cook on high for 35 minutes. When the pressure drops, open the lid. Cook again on saute mode for a few minutes until thickened.

-Makes 4 servings.

An Indian breakfast to wake you up and satisfy your morning belly!