Chola (Chana Masala)
January 28th, 2007 filed under Dal (Lentils), Gluten Free, Vegan
Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.
Serves 2 to 4.
Ingredients:
- 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
- 3 tablespoons oil
- Pinch of asafetida (Hing)
- 1 teaspoon cumin seeds
- 1 tablespoon gram flour (Besan)
- 1 large tomato
- 1 teaspoon ginger paste
- 1 teaspoon chopped green chilies
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chily powder
- 1 teaspoon salt
- 1/4 teaspoon garam masala
- 1 teaspoon chopped cilantro (Green coriander)
- Thinly sliced tomatoes for garnish
Method:
- Drain the water out of the can of chickpeas and wash the chickpeas well.
- Blend the tomatoes, green chilies and ginger to make a puree.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
- Add the asafetida and cumin seeds.
- After the cumin seeds crack, add the gram flour and stir-fry for a minute.
- Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
- The mixture will start leaving the oil and will reduce to about half in quantity.
- Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
- Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.
- Add the garam masala and cilantro. Let it cook for another minute.
- Garnish with thin tomato slices.
Hi Manjula,
What is the purpose of adding 1 tablespoon gram flour (Besan) in the recipe?
Thanks,
S
Mmmmmh ! This is delicious!
Manjula, thank you so much for sharing and making these wonderfull recipes so accessible.
I still have to find my way around with some new spice and new ingredients… I am learning a lot. You’re a great chef and a great teacher!
Hi Manjula, I need help. I try to make this recipe and each time I make it the chickpeas are never soft. I soak them for almost 24 hours and then cook in slow cooker. They are never soft like my mom makes them or when you est at an Indian restaurant. What am I doing wrong? Many thanks!
Raj,
I don’t know where you live, some time water can do that next time add 1/2 teaspoon of baking soda in the water you are soaking the chola and make sure add the salt to chola after you have boil them.
I’ve been making your recipes for the past 5 months and everyone loves. Just brought some chole to a dinner party and it was a hit. Thank you, Manjula!
What other dishes would you suggest I serve with the Chana Masala with to make a complete meal?
Thanks for your videos, my boyfriend and I really enjoy them.
Serena,
Chola, Cabbage with green peas, yogurt, roti or any bread and rice.
Dear Manjula,
Thank you for your recipes, they are easy and tasty. I am learning to cook good vegetarian Indian food.
Keep it up!
hello manjulaji, i am not jain but like to try many recipes without onion and garlic. but the problem is whenever i make only tomato gravy it turns really sour.. can you please tell me what could be the reason?
Thank you very much Manjulah, this dish, as each one I’ve tried is a success, and yummy! have a good day, Elisabeth Neveux
HARE KRISHNA!
Please accept my humble obeisances.
Manjula-ji,
Thank you for this delicious recipe and I simply love your website and videos.
I have offered many of these dishes to Sri-Krishna and then tasted the prasadam….
Thank you !!
HARI BOL!!!
what is the equivalent of one can of chickpeas to dried garbanzo beans? how many hours do i soak it and how long do i boil it if i don’t have a pressure cooker?