Chana Masala / Chickpea gravy is an authentic restaurant style recipe is incredibly easy to make and so flavorful and delicious, prepared with white Chickpea without coconut, which goes great as a side dish for Dosa, Idli, Appam, chapati /Roti’s/Poori.
White chickpeas – 1 1/2 cup soaked
Bay leaf – 2 no’s
Cinnamon – 2 small sticks
Cloves – 4 no’s
Star anise – 1
Curry leaves – 1 spring
Onion – 1 or 2 chopped
Green chilly – 1 or 2 slit
Ginger garlic – 1 tsp
Tomato – 1 or 2 medium chopped finely
Chilly powder – 1 Tsp
Garam masala powder – 1/4 tsp
Turmeric – 1/4 tsp
Salt to taste
Oil – 2 or 3 Tbs
Coriander – 1 bunch chopped.
Soak chickpeas for overnight, next morning remove the water in it with a colander, add it to a pressure cooker, add 3 cups of water and salt to taste and pressure cook it for 4 – 5 whistles and keep ready.
Remove 1/2 cup of cooked chickpeas to blend. Allow it to cool (spread it on a plate). When it is ready to blend, transfer it to a blender and blend it to a fine paste and keep ready.
Heat a pan with oil in it, when it is hot add bay leaves, star anise, cloves and cinnamon, fry for few seconds then add chopped onion, fry until the raw smell evaporates, now add freshly crushed/pounded ginger garlic fry until the raw smell goes completely. Add slit green chilies and chopped tomatoes, fry until it becomes soft, make a low flame and cover the lid until tomatoes get mushy.
Now Add chilly powder, Garam masala, and turmeric saute well.
Now add cooked chickpeas along with the water in it.
Now add blended chickpeas paste, mix well as there are no lumps in it,
Add water to adjust the consistency, the curry thickens once it gets cooled. Bring it to boil for 5 to 6 min on a medium flame. Finally, add chopped coriander give a mix, turn off the flame.
Serve hot with any breakfast dish like Dosa, Idli, appam, chapati’s/Rotis.