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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:
- 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.
So yummy
Thank you.
Manjula anty
very good receipe. your receipes are very nice.
thanks a lot
Dear Manjula,
Your site is great!…Everyone is learning a lot from your website also.Please, do keep up your good work..!….Wanted to know thing about this recipe, can I go without besan also?..I would be much grateful if you could reply to this…
Thanks a lot!..
Regards…
Hi Angel,
yes you can do without basen.
Hi,
For some reason the Chana I make comes out dark brown or black in color. Am I heating the oil high? It becomes black when I add gram flour. What am I doing wrong?
It sounds like the oil is too hot and the gram flour is actually burning, hence the very dark color. After you sizzle the cumin seeds, reduce the heat to medium. The oil only needs to be very hot in the beginning for the cumin to sizzle, then lower the heat.
If you have an electric top, remove the pan from the heat for a moment to allow it to cool down a little then put it back on the burner that has been turned to medium.
Good day,
Thank you for this recipe! I have one question – the recipe says to use 1 tablespoon gram flour, but the video shows 1 teaspoon (and it looks like you’re using a teaspoon). Is that correct?
Thank you!
Hi Sam,
1 tablespoon of gram flour.
Thank you, looks delicious!
How about mango chutney ,manjula I want to learn that,
thank you aunty for this wonderful recipe! my husband loves channa i can’t get him to stop eating them! he absolutely loved this!
Hi Manjula!
I want to thank you for your wonderful website! I appreciate all the time and effort you invest in making your videos. As a vegan, your site is a source for quick, healthy and delicious meals. I made chole today, and it was better than at the restaurant! Thank you again.
Chely
From Puerto Rico
wonderfull ! thank you for your performance!