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Chana Masala / Black Chana Salad

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Delicious Black Chana vegetable stew garnished with fresh parsley, beautifully presented on a dark tablecloth beside elegant silver cutlery and vibrant pink tulips.

Chana Masala

CHICKPEAS
Soak chickpeas overnight. Cook chickpeas in instant pot for 30 minutes with:

  • Water
  • Salt
  • Turmeric
  • Bay leaves
  • Whole cardamom (green and black)
  • Cinnamon stick
  • Cloves (packet from Indian store)

 
CURRY

  • Oil in pan
  • Once it heats, toss in cumin seeds
  • Chopped yellow onion- Sauté till golden brown
  • Toss in ginger garlic paste
  • Then add tomato purée (4 tomatoes blended in blender or nutribullet)
  • Sauté till oil starts to separate
  • Add: salt, turmeric, red chili powder, coriander powder, chana masala mix (store bought)
  • Toss in the cooked chickpeas with cooking water, Add water if needed
  • Simmer for 30 min on low (no lid)
  • Garnish with chopped onions cilantro n lemon juice

 
 

Black Chana Salad

BLACK CHANA
Soak black chana overnight, cook chickpeas in instant pot for 30 minutes with:

  • Water
  • Salt
  • Turmeric

 
DRESSING

  • Heat oil in a pan
  • Add:
    • coriander powder (take enough so that it coats all the peas)
    • chili powder
    • turmeric powder
    • little bit of Chat Masala (store bought)

 
SALAD

  • Drain the cooked chana and pour the chickpeas into a bowl
  • Pour the oil with spices on to the cooked black chana
  • Add:
    • Salt
    • Black pepper
    • Chat masala
  • Add:
    • Chopped onions
    • Tomatoes
    • Boiled potatoes
    • Cucumber
    • Chopped cilantro
    • Lemon juice
  • Mix everything and enjoy!