Soft Chana Masala
A light, comforting chickpea curry, perfect for a simple and healthy lunch. This recipe focuses on making the chickpeas incredibly soft, swimming in a fragrant, mildly spiced tomato-onion gravy.
For 4 servings
Cook the chickpeas.
Drain the soaked chickpeas and rinse them well. Add them to a pressure cooker with 2 cups of fresh water and a pinch of salt. Cook for 4-5 whistles, or until they are very soft and can be easily mashed with a finger. Let the pressure release naturally.
TIPAdding a tiny pinch of baking soda while cooking can help make the chickpeas even softer.Prepare the masala base.
- Heat mustard oil in a pan or kadai over medium heat.
- Add cumin seeds and let them splutter.
- Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Cook the tomato and spices.
- Pour in the tomato puree. Cook for 3-4 minutes until it starts to thicken.
- Add the turmeric powder, coriander powder, and salt. Mix well and cook the masala until oil begins to separate from the sides.
- This indicates that the masala is well-cooked.
TIPCooking the masala on low to medium heat prevents it from burning and develops a deeper flavor.Combine and simmer the curry.
- Drain the cooked chickpeas, reserving the cooking water. Add the chickpeas to the masala.
- Gently mash about a quarter of the chickpeas with the back of a spoon. This will help thicken the gravy.
- Pour in 1 cup of the reserved chickpea water (or plain water). Stir everything together.
- Bring the curry to a simmer, then cover and cook on low heat for 5-7 minutes to allow the flavors to meld.
Finish and serve.
Turn off the heat. Stir in the garam masala and garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking chickpeas overnight is crucial for achieving a soft texture.
- 2Mashing some of the chickpeas is a healthy way to create a creamy gravy without adding any cream or nuts.
- 3Using the water in which chickpeas were boiled makes the gravy more flavorful and nutritious.
- 4Don't skip resting the curry for a few minutes before serving; it allows the flavors to deepen.
- 5For a slightly tangier taste, you can add a pinch of dry mango powder (amchur) along with the garam masala.
Frequently asked questions
Yes, this version of Chana Masala is very healthy. It's low in calories and fat, while being a good source of plant-based protein and dietary fiber from chickpeas, which aids in digestion and provides sustained energy.
