Masala Chana

Name: Masala Chana
Total time: 1800 s
Yield: 4 servings
Ingredients: 2 cups cooked red chickpeas (about 330 grams); 3 onions, sliced lengthwise; 2 tablespoons chopped green onions; 2 medium tomatoes, chopped; 2 green chilies, chopped; 2 teaspoons panch phoron spice mix; 1 teaspoon turmeric powder; 1/2 teaspoon black pepper powder; 1/2 teaspoon cumin powder; 2 teaspoons dried mango powder (amchur); 1 teaspoon mild red chili powder (degi mirch); 1 teaspoon chole masala powder; 1 teaspoon garam masala powder; A few whole spices, as needed; 1/2 teaspoon asafoetida (hing), as needed; 3 teaspoons dried fenugreek leaves (kasuri methi); 2 tablespoons crushed ginger and garlic; 3 tablespoons mustard oil (as needed); Salt, to taste

Khushi Patel @Khushi222

Masala Chana

Khushi Patel @Khushi222

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Ingredients

30 minutes

4 servings

2 cupscooked red chickpeas (about 330 grams)
3onions, sliced lengthwise
2 tablespoonschopped green onions
2medium tomatoes, chopped
2green chilies, chopped
2 teaspoonspanch phoron spice mix
1 teaspoonturmeric powder
1/2 teaspoonblack pepper powder
1/2 teaspooncumin powder
2 teaspoonsdried mango powder (amchur)
1 teaspoonmild red chili powder (degi mirch)
1 teaspoonchole masala powder
1 teaspoongaram masala powder
A fewwhole spices, as needed
1/2 teaspoonasafoetida (hing), as needed
3 teaspoonsdried fenugreek leaves (kasuri methi)
2 tablespoonscrushed ginger and garlic
3 tablespoonsmustard oil (as needed)
Salt, to taste

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Steps

30 minutes

1

First, heat the oil in a pan. Add the panch phoron and whole spices. When they start to crackle, add the crushed ginger and garlic, and sauté well.
2

Next, add the sliced onions and cook until they turn light golden. Then add the chopped tomatoes, turmeric, and asafoetida. Cover and cook for a bit.
3

Once the tomatoes soften, add all the dry spices. Mix well, cover, and cook again so the spices are well cooked and blended.
4

After a few minutes, the spices will be well cooked.
5

Now add the cooked red chickpeas and salt to taste. Mix well, cover, and let it cook for 1 more minute so the chickpeas absorb the flavors.
6

Your Bihari-style red chana is ready. Enjoy it with roti or puffed rice.