Masala Chana with Purti Sunlife Refined Sunflower Oil

Masala Chana Recipe

 

Ingredients:

  For pressure cooking:

• - 1 cup chickpea / chana - water, for soaking - ¼ tsp baking soda - ¾ tsp salt - 3 cup water, for pressure cooking

  For chana masala powder:

• - ¼ cup coriander seeds - ¼ cup cumin / jeera - 2 tsp pepper - 1 tsp clove - 2 pod black cardamom - 2 inch cinnamon - 1 mace / javitri - 1 tsp fennel / saunf - 1 tsp shah jeera / caraway seed - 10 dried red chilli - 2 tbsp aamchur - 2 tbsp kasuri methi - 1 tsp turmeric

  For curry:

• - 2 tbsp purti sunlife oil - 3 pod cardamom - 1 bay leaf - 1 tsp cumin / jeera - 1 onion, finely chopped - 1 chilli, slit - 1 tsp ginger garlic paste - ½ tsp salt - 2 cup tomato puree - 2 tbsp coriander, finely chopped

 

Instructions:

  Pressure cooking chana: Step 1: Firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours. Step 2: Transfer the soaked chickpea to a pressure cooker. Step 3: Add ¼ tsp baking soda, ¾ tsp salt and 3 cup water. Step 4: Pressure cook for 5 to 6 whistles or until the chana is cooked well.   Chana masala powder preparation: Step 1: Firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera. Step 2: Roast on low flame until the spices turn aromatic. Step 3: Further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy. Step 4: Cool completely and transfer to a mixi. Step 5: Add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric. Step 6: Blend to fine powder without adding any water. Step 7: Chole masala powder is ready. store in an airtight container for longer shelf life.   Chana masala curry preparation: Step 1: Firstly, in a large kadai heat 2 tbsp purti sunlife oil and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic. Step 2: Add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown. Step 3: Further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic. Step 4: Now add 2 cup tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water. Step 5: Saute until the oil separates from the masala paste. Step 6: Now add in pressure cooked chana and mix well adjusting consistency as required. Step 7: Cover and simmer for 10 minutes or until the flavours are well absorbed. Step 8: Finally, enjoy 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.