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Channa masala - Simple Homestyle

Muthulakshmi Madhavakrishnan
20 minutes
Prep Time
40 minutes
Cook Time
4 People
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ABOUT Channa masala - Simple Homestyle RECIPE

This channa masala is a simple home style dish. My mother often used to prepare this channa masala in my childhood days.There is no need for channa masala powder, amchur powder, tea powder or dried pomegranate seeds powder, just simple garam masala powder is enough for the dish.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. 1 cup (200grams) chickpeas
  2. 1 (thinly sliced) onion
  3. 1 (slit lengthwise) green chilly
  4. 1 teaspoon tamarind
  5. 1.5 tablespoon garam masala powder
  6. 1/2 teaspoon turmeric powder
  7. 1 teaspoon jaggery
  8. 1/4 cup chopped coriander leaves
  9. 2 tablespoon oil
  10. salt to taste
  11. For onion tomato paste
  12. 2 onions
  13. 5 tomatoes
  14. 7 garlic
  15. 1 teaspoon chopped ginger
  16. 1 tablespoon coriander seeds
  17. 6 dried red chilly or 2 teaspoon chilly powder


  1. Wash the chickpeas in cold water for 3 to 5 times and soak in 4 cups of water for 8 hours. Then pressure cook the chickpeas with 1 cup of water for 10 whistles and allow the pressure to release naturally.
  2. Take a big mixer jar, add the red chillies, garlic cloves, chopped ginger, coriander seeds and onions. Grind them and add the chopped tomatoes. 
  3. Grind it to a smooth fine paste. (No need to add any water). The paste will be in deep red colour.
  4. Soak the tamarind in warm water and extract the juice thickly. Heat oil in a pan over medium heat, add sliced onions and saute till onions turn translucent.
  5. Add the masala paste and saute them on low flame for 10 minutes. When the oil starts to leave the sides of the masala add the tamarind extract, turmeric powder and slit green chilly.
  6. Add the cooked chickpeas.Stir well. Add the required salt and 1 cup of the boiled water in which the chickpeas were cooked. Add 1.5 tablespoon garam masala powder and bring it to a low boil.
  7. After 5 minutes, stir to coat evenly with the chickpeas and let the masala simmer for 15 to 20 minutes on a low flame. Keep on stirring in between.
  8. Finally, add the powdered jaggery and cook till you get the consistency you prefer. It should be medium thick. Now this is the time to adjust your seasonings. Taste and add if anything was missed. Garnish with coriander leaves and serve with roti, batura or jeera rice along with sliced onions and lemon.

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Gargi Gulati
Gargi Gulati   Aug-11-2017


Amrisha Vohra
Amrisha Vohra   Jul-10-2017

my favourite!

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