Bihari style masala chana

Name: Bihari style masala chana
Total time: 1800 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 250 gms Black chickpeas/Kala chana; 2 Large sized Onions, finely sliced; 2 medium sized tomatoes finely chopped; 4-5 green chillies splited; as per taste Salt; 1/2 tsp Haldi powder; 1/2 tsp Dhaniya powder; 1/2 tsp Red chilli powder; 1/2 tsp Dry mango powder; 1/2 tsp Chaat masala powder; 2 tbsp Mustard oil; For garnish-; Few Onion rings; as required Lemon wedge; as required fresh coriander leaves

Sana Irfan @sana_homemade

#ldcravings1

Sana Irfan @sana_homemade

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Ingredients

30 min

4-5 servings

250 gmsBlack chickpeas/Kala chana
2Large sized Onions, finely sliced
2medium sized tomatoes finely chopped
4-5green chillies splited
as per tasteSalt
1/2 tspHaldi powder
1/2 tspDhaniya powder
1/2 tspRed chilli powder
1/2 tspDry mango powder
1/2 tspChaat masala powder
2 tbspMustard oil
Forgarnish-
FewOnion rings
as requiredLemon wedge
as requiredfresh coriander leaves

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Steps

30 min

1

Firstly rinse chickpeas with water for a couple of minutes now soak chickpeas overnight or for 7-8 hours in enough water. Afterwards drain excess water from the chickpeas and keep it aside.
2

Meanwhile take a pressure cooker add oil and heat it on high flame.. When oil starts to smoke add finely sliced onions and green chiles.. Since the oil is hot enough the onions and chillies will be translucent with fraction of minutes.. Saute it
3

Now add tomatoes and saute till mushy.. Now add soaked chickpeas and all the other spices.. Stir it.. Add water and close the lid of the pressure cooker... And upto 5-6 pressures or for about 15-20 min On medium flame and afterwards put of the flame.
4

Once the pressure settle down on it's own remove the lid of the cooker and check whether chickpeas are tendered enough... Cooking of chickpeas varies about the quality of the chickpeas.. Continue cooking again for few more minutes with the lid closed if chana is not completely tendered. Put of the flame
5

Once the pressure settle down on it's own remove the lid and shimmer the chana masala gravy on slow to medium flame till the gravy thickens slightly. Mash some chana pieces with spoon as this helps in thickening of the gravy... Chana masala gravy should be of medium consistency.. Put off the flame.
6

Garnish chana masala with onion rings, lemon wedges and fresh coriander leaves and green chilli.

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Sana Irfan @sana_homemade

on April 28, 2020 09:47

hi.. me Sana.. I'm a teacher.. despite of busy schedules my craze for cooking has brought up me to this level that all of my guests are impressed with me.. cooking is my passion and love it.. love to learn new things...