Channa Masala Recipe
Chick peas steamed with tomatoes, ginger, garlic, onions, & Indian spices - the Sultan's summer supper.
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Ingredients
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Main Ingredients
Spices
Other Ingredients
Method
Preparation
- 1
Soak Chickpeas
In a large bowl, soak the chickpeas in water overnight or for at least 8 hours.
- 2
- 3
Drain and Rinse
After soaking, drain the chickpeas and rinse them under cold water.
Cooking
- 4
Cook Chickpeas
In a large pot, add the soaked chickpeas and cover with fresh water. Bring to a boil, then reduce to a simmer and cook for about 45 minutes or until tender. Drain and set aside.
- 5
Sauté Onions
In a large skillet, heat the vegetable oil over medium heat. Add the diced onions and sauté until they are translucent.
- 6
- 7
Add Tomatoes and Spices
Stir in the chopped tomatoes, cumin seeds, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook for about 10 minutes, until the tomatoes soften and the mixture thickens.
- 8
Combine with Chickpeas
Add the cooked chickpeas to the skillet along with 1 cup of water. Stir well to combine and let it simmer for another 15 minutes.
- 9
Garnish
Finely chop the fresh cilantro and sprinkle over the channa masala just before serving.
