Chana Masala / Choley

Time for Chana

Chana Masala is simply delish! Chana Masala, also known as Choley, translated literally means spiced chana (garbanzo beans). The garbanzos are added to a spice mixture and simmered to a slightly watery consistency. Usually, it's served with bathura, a flaky, puffed bread or rice. I serve it as an appetizer with some samosas and chutney, and ta da! You've got yourself some samosa chaat. This stuff is so bowl licking good, you've got to try it. Thing 3 guarantees you won't regret it.

Chana Masala

Ingredients:
1 one pound package of garbanzo beans (chana)
3 cardamoms
1 cinnamon stick
1 bay leaf
3 cloves
Pinch of cumin seeds
2 medium chopped onions
1/2 teaspoons tumeric
1 teaspoon garlic paste
1 teaspoon ginger paste
1 large chopped tomato
5-6 chopped green chilies
3 tablespoons chana masala
2-3 teaspoons lemon juice
Few sprigs of chopped cilantro
Salt to taste
Oil


Directions:

• Boil the garbanzo beans in water till they break to the touch.
• Add 3-4 tablespoons of oil to a pan. Add in the garam masala (cardamom, cinnamon, bay leaf, cloves), followed by cumin seeds. Once they crackle, drop in the onion and salt. When the onions are slightly brown, add the tumeric, ginger paste, and garlic paste.
• When the ginger and garlic are cooked (about 2-3 mins), add the tomato and green chilies. Once the tomatoe is slightly mashed and tender, add the chana masala powder. Cook the mixture on low heat, making sure the tomato is very well cooked.
  
• Add a cup of water in which the beans were boiled. When the mix is cooked (about 5-10mins), add the beans. Add enough of the water to cover the beans. Cook for a few minutes or longer to enhance the flavors.
• Squeeze a piece of lemon or lemon juice over the beans and top with cilantro.

Notes:
- The garbanzo beans can be soaked overnight and then boiled. It can also be pressure cooked to 2-3 whistles.
- Beware: Canned garbanzo beans will not result in the same outcome as dry packaged beans!
- I like to simmer the mixture on low for 30 minutes or up to and hour. This way, the water added after the chana is infused with the spices rather than a watery concoction.
- Any type of store brought chana masala can be used, I use Shaan Chana Masala brand.
- Being a spice lover, I sprinkle an itsy bitsy pinch of chili powder before serving.