Chola (Chana Masala)

January 28th, 2007 filed under Dal (Lentils), 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:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. 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.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
9. 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.
10. Add the garam masala and cilantro. Let it cook for another minute.
11. Garnish with thin tomato slices.

81 Responses to “Chola (Chana Masala)”

1. Al says:

   August 3, 2009 at 10:48 am

   I finally found a great chola recipe !!!

   Reply
2. usha says:

   July 7, 2009 at 12:28 am

   Hi Manjula,
   Great cooking. Simple and healthy. I always thought cooking is a herculean task. You have made it much easier. Thanks.

   Reply
3. Allyson says:

   June 14, 2009 at 8:38 pm

   Manjula,

   Thank you for this wonderful recipe! The friend I cooked for said this was the best dish I’ve ever made. I look forward to making many, many more from your site.

   Allyson

   Reply
4. Rangachari says:

   May 31, 2009 at 3:18 pm

   Andrew:
   I used microwave rice cooker with a lid and it took about 40 minutes (after soaking the chick peas overnight). With pressure cooker it would have taken 8 to 10 mins.

   Reply
5. Ronald says:

   May 22, 2009 at 11:01 am

   is it a fresh tomato used to make the puree or a tinned plum tomato?

   Reply
6. goodiecook says:

   May 16, 2009 at 4:38 pm

   Manjula aunty,
   This dish is very tasty even without onion.. I liked it so much and it became a great hit at my house..
   Thanks a lot for sharing your wonderful recipes online with us…

   Reply
7. Charlie Brown says:

   May 9, 2009 at 10:17 am

   Is there any overnight soaking of the channa required.

   No mention of that.
   Tnx for the recipe

   Reply
   • Riya says:

     August 7, 2009 at 12:28 pm

     If you are using canned garbanzos, no soaking is required.Else need to soak overnight for raw garbanzo beans and cook in a pressure cooker for 2 or 3 whistles.

     Reply
8. punitham says:

   May 2, 2009 at 1:33 pm

   Manjulaji
   very good receipe. your receipes are very nice.
   thanks a lot

   Reply
9. Andrew says:

   April 30, 2009 at 9:26 pm

   Manjulaji,
   I don’t have a pressure cooker and really don’t want one. Could you please give approximate cooking times in a regular boiling pot for your recipes that use the pressure cooker? I would appreciate it. Your recipes are fantastic.

   Reply
10. dev says:

    April 30, 2009 at 5:50 pm

    love the recipe

    Reply