It is Called chana masala or chole masala
Chana masala is best dish for kapha prakrtuti.
- 250 gm. chickpea
- 500ml water
- 1 tbsp. Himalayan salt
- Next step prepare masala paste
- 5 kashmiri red chillies
- 5 medium size tomatoes -400 gm.
- 2 garlic chopped-or 10 gm. or 10 garlic cloves
- 8-10 gm. coriander seeds
- 15 ml oil sunflower
- 2-3 green chillies
- 1 cup water or as required
- Salt as required around 0r around 5 gm.
- ½ tbsp. garam masala or as required
- 1-2 tbsp.p. chopped coriander leaves.
- For garnish
- 1 inch ginger
- 1 medium onion
- 1 lime small
How to prepare chana masala:
Soak chana overnight and pressure cook
Rinse chana thoroughly in water and soak over night
Drain water from soaked chana
Add soak chana in pressure cooker and add 2 to3 cups of water (till they are covered in water)
Add 1 tbsp.p. of Himalayan salt
Pressure cook chana for 10 to12 whistles till the chana is tender and cooked well
Drain water from boiled chana
Rinse 5 medium sized tomatoes and chop them into small pieces ( around 400 gm. )
Peel 7 to 8 garlic cloves
10 gm. ginger rinse and chop them and make paste.
Add masala of red Kashmiri chilli and add 2 tbsp. coriander seed and make paste
Measure and keep all ingredients ready for making chana masala
Heat 3 tbsp. oil in pan or kadai on low flame
Add the masala paste of chilli and coriander powder and mix well.
Stir often for 7-8 min till oil releases.
After that add water ½ cup of water if needed and 2-3 green chillies.
Mix all the ingredients and stir well, for 3-4 min on low flame.
Then add boiled chana and mix well with the rest of the masala, add more water for more gravy.
Cook the mixture for10-15 min on low flame.
If you want to thicken the gravy smash the chana/chickpea a little.
Once the mixture is cooked and mixed properly add garam masala and salt as required.
Cook for 5 min in the end for mixing well and add coriander leaves to garnish in the end.
Preparation time 9-10 hrs.
Cooking time 35 minutes.
Total time 10, 35 hrs.
Serving- 4 people
Total fat 14 г. ,