Chana Masala/Chole/Chole Masala by Padma Shekhar Yellapantula

Chana Masala/Chole/Chole Masala by Padma Shekhar Yellapantula

Ingredients:

Chick peas/chana/garbanzo beans-2cups

Onion-1 Large

Tomatoes-4 medium sized finely chopped

Turmeric- 1 tsp

Coriander powder-1 Tbsp

Ginger-garlic paste- 1 tbsp

Garam masala-1 tsp

Chana masala pwdr,I used Badhsha brand-3Tbsp

Cumin seeds-1/2 tbsp

Coriander leaves/Cilantro-1/2 bunch finely chopped

Chilli powder-1 tbsp(Optional,but I used it)

Lime-1

Oil-2 Tbsp

Salt-According to your taste

Dry whole Masala Ingredients:

Cloves-2

Cardomom-2

Cinnamon-1 inch piece

Mace-1

My version of the Recipe goes like this,In the order of preparation:

1) I soaked the chana for 6hrs.

Tip-Even better if you soak for 8-10hrs.

2) Then I pressure cooked the chana for 3 whistles and kept it aside.I waited for 3 whisltes as I did soaked it for only like 6hrs.If you soak for more time you can remove after 2 whistles.To check the right texture when you mash the chana with your fingers it should get mashed completely.

3) In the meanwhile I finely chopped onions,Tomatoes and Cilantro.

4) Then I heated Oil in a big pan and added cumin seeds,when it spluttered I added dry whole masala,Onions turmeric,gin-gar paste and fried for 2 mins or till slight brown.

5) Then I added the chopped Tomatoes,Coriander pwdr,chana masala pwdr,garam masala,chilli powder,salt and mixed well and kept a lid and let the mixture cook for a while.I added some water to make sure the tomotoes and onion mixture does not burn.Add very little water at this stage.

6) Then when I made sure that tomatoes are finely cooked to a approximately fine paste, I added the chana in to this mixture and mixed well.when adding chana keep the water aside i.e the water which is left after you pressure cook the chana.You may need to add this when you think the curry is too dry.

7) And When the cooked chana is finely blended with all the tomato,onion and spices mix.I added the coriander leaves and mixed well,cooked for another 5 mins and then I switched off the stove.

8) Voila,my chana masala is ready to eat with the yummy bhatura's I made for dinner.When serving I put a lime wedge and some finely sliced onions on side.This makes eating chana masala with bhatura heavenly.

This chana masala serves 3-4 people if prepared in the same quantities mentioned.

Nutritional facts for Tomatoes and Chickpeas:

Tomatoes are rich in vitamin C and contain lycopene as well as small amounts of nicotine. The tomatos has an acidic property that is used to bring out other flavors. This same acidity makes tomatoes especially easy to preserve in home canning as tomato sauce or paste.

Lycopene, one of nature's most powerful antioxidants, is present in tomatoes, and especially when tomatoes are cooked, has been found beneficial in preventing prostate cancer. Tomato extract branded as Lycomato is now also being promoted for treatment of high blood pressure.

Chickpeas are high in protein, and one of the earliest cultivated vegetables.India is the world leader in production of chickpeas followed by Pakistan and Turkey.Chickpeas are a helpful source of zinc, folate and protein.They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.