Wednesday, January 25, 2023

A Tasty Introduction to Chana Masala

If you're looking for a delicious, easy-to-make dish that is both healthy and flavorful, then look no further than chana masala. This classic Indian dish is full of flavor, packed with protein-rich chickpeas, and is surprisingly simple to prepare. So what are you waiting for? Let's get cooking!

What Is Chana Masala?

Chana masala is an Indian dish made up of chickpeas (also known as garbanzo beans) cooked in a spicy tomato sauce. The sauce itself is usually made with a combination of curry powder, garlic, ginger, onion, and other spices such as cumin and turmeric. You can also add vegetables such as bell peppers or carrots to the dish if you want it to be even more nutritious.

How To Make Chana Masala

Making chana masala at home is surprisingly simple! First, you'll need to cook the chickpeas in a large pot until they are tender. Once cooked, set them aside and begin making the sauce. Heat oil in a large skillet over medium heat. Then add onions and garlic and cook until fragrant. Next add the spices (curry powder, cumin, turmeric) along with tomato paste or pureed tomatoes and simmer for about 5 minutes or until the mixture has thickened slightly. Finally, add the cooked chickpeas back into the pan and stir until everything is combined.  Simmer on low heat for 10 minutes or so until all of the flavors have had time to blend together. And voila! Your chana masala is ready to serve!

Variations On Chana Masala

Chana masala can be enjoyed as-is but there are also several variations on this classic dish that you can explore if you're feeling adventurous! For example, try adding some chopped spinach or kale for extra nutrition or adding some diced potatoes or sweet potatoes for additional heartiness. You can also make it spicier by increasing the amount of curry powder used in your recipe or adding some red pepper flakes into the mix. The possibilities are endless!

Chana masala is an incredibly versatile dish that's sure to please everyone at your table—from vegetarians to meat-eaters alike! Not only does it taste great but it's also incredibly easy to make which makes it perfect for busy weeknights when you don't have much time to spare in the kitchen. Plus, if you want something new every time you make this dish just switch up your ingredients—adding different vegetables or spices will give your chana masala its own unique flavor every time! So why not give this tasty Indian classic a try tonight? You won't regret it!

Sunday, October 18, 2009

Chana - Indian Recipe

Chana (often called chickpeas or garbanzo beans) are the basis for many dishes in India and Pakistan. Here is a fast way to cook them.


4 cups dry chana
1 tbsp salt

1. Pour water into pot to 1" away from innter rim and place over high, bringing it to a boil.

2. While water is heating up, sort the chana removing rocks and rotten pieces. Then rinse.

3. Place clean chana in pot of boiling water and bring back to boil. Chana should rise to the top.

4. Cover and simmer. Chana will be done in 3 hours but can remain cooking until about 5 hours without any harm to the food.

5. Periodically, check to make sure chana is sitll submerged under water as they absorb a tremendous amount. Add water as needed.

6. Salt to taste. Chana may be mashed or fried or added to other dishes.

Sunday, July 26, 2009

Dal Saag - Indian Recipe

Dal Saag is a popular dish in India that combines lentils with vegetables.

1 cup moong dal
2-3 tablespoons oil
1 teaspoon black mustard seeds
8 curry leaves 1/4 teaspoon asafoetida
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 piece of ginger root grated
2 green chiles
2 cups of chopped spinach
5 scallions, diced

Place the moong dal in a saucepan and add 3 cups of water. Bring to boil and let simmer for half an hour. Legumes absorb enormous amounts of liquid so you may have to add more.

Heat oil in saucepan and add mustard seeds, cover and allow to pop. Stir in curry, asafoetida, turmeric, cumin, coriander, ginger, and chiles, then pour into the dal.

Finally, stir in spinach and scallions and cook for a few minutes. Salt to taste

Tuesday, November 18, 2008

Bhein Mirch Masala - Indian Recipe


Lotus Stems - 4 medium pieces
Oil - 5 Tbsp
Water - 1 Cup

1 tsp turmeric powder
1-1/2 tsp salt
5 tsp coriander powder
1/4 tsp ginger powder
1 tsp black pepper
1 tsp garam masala
1 tsp amchur (mango powder)


1. Trim both the ends of the stems.

2. Cut into some 1 to 1 and 1/2 inch long pieces and some 1/4 inch pieces.

3. Wash with lukewarm water thoroughly. Make sure all the grooves are clean of any dirt.

4. Mix all the spices in a bowl.

5. Hold the big pieces over the masala bowl and fill the holes with the spice mix. Make sure that the pieces are a little damp so that the spices stick to them. Fill the big pieces from both sides. For smaller pieces put them together in the leftover masala mix and roll gently to cover with the spices.

6. Heat oil in a pressure pan or cooker.

7. Put all the pieces in the oil and saute gently on low heat for 5 minutes.

8. Add one cup of water and stir gently.

9. Cover the pressure cooker and cook on high heat till the first pressure whistle comes.

10. Let it cook on low heat for 15 more minutes.

11. Open the cooker and check to see the tenderness. (Should be similar to a hard boiled potato). If they are still hard, let it pressure cook for a few more minutes.

12. If there is still some water, let it simmer for a few more minutes with the lid open.

Serve with freshly made chapati or tandoori roti and Enjoy!!!

Bhein - Recipe Blog

This blog will cover everything Bhein, Indian, Indian Food, and other things in India. Please feel free to send in any recipes or ideas you have.