South Indian Style Chana Masala Recipe

South Indian Style Chana Masala Recipe

This South Indian style Chana Masala is a flavorful curry that is perfect for breakfast or lunch. It can be enjoyed with chapati, rice, dosa, or even idli and paratas.

Ingredients:

• 1 cup chickpeas, soaked overnight
• 2 tsp sesame oil
• 1 inch cinnamon stick
• 2 cloves
• 1 star anise
• 1 cardamom pod
• 1 bay leaf
• 10 garlic cloves
• Handful of curry leaves
• 2 onions, cubed
• Salt to taste
• Chili powder to taste
• 2 tsp turmeric powder (optional)
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1/2 cup cooked chickpeas
• 2 tbsp oil
• 1/2 onion, chopped
• 1 cup water
• Cilantro for garnish
• Lime juice (optional)
• Cashew coconut paste (optional)
  • 2 tbsp coconut
  • 4-5 cashews

Instructions:

1. Soak the chickpeas overnight in a bowl with plenty of water.
2. Pressure cook the soaked chickpeas for 3 whistles. You can also use store-bought cooked chickpeas if needed.
3. In a heavy-bottomed pan, heat 2 tsp of sesame oil. Add the cinnamon stick, cloves, star anise, cardamom pod, and bay leaf. Temper the spices until fragrant.
4. Add the garlic cloves and curry leaves to the pan and saute until the garlic is golden brown. The flavor and aroma of the curry depend on how well the garlic is roasted.
5. Add the cubed onions and saute them thoroughly.
6. Add salt to taste, chili powder, turmeric powder (optional), coriander powder, and cumin powder. Saute the spices well until they become fragrant.
7. Let the mixture cool slightly, then transfer it to a mixer jar. Add 1/2 cup of the cooked chickpeas to the jar and blend into a smooth paste.
8. Heat 2 tbsp of oil in the heavy-bottomed pan again. Add the chopped onion and saute until translucent.
9. Add the blended masala paste to the pan and saute until the oil separates from the masala.
10. Add 1 cup of water to the pan and bring it to a boil. Adjust the consistency by adding more water as needed.
11. Add the remaining cooked chickpeas to the pan and simmer for 7-10 minutes.
12. Garnish with cilantro and lime juice (optional).
13. For a richer curry, you can add cashew coconut paste. Blend 2 tbsp of coconut and 4-5 cashews into a paste and stir it into the curry.
14. Serve the chana masala with chapati, rice, dosa, or idli and patas.

This curry is not only flavorful but also very easy to make. It’s a perfect recipe for a quick and delicious breakfast or lunch.

I hope this recipe blog helps you recreate this delicious dish at home!