Channa Masala – Classic Indian Chickpeas
On these winter evenings right alongside soups, I often make a classic chickpea curry – Channa Masala. Interestingly enough, this traditional North Indian recipe, is one of the first Indian dishes that I learned to make. Channa Masala is a somewhat westernized name for this dish. Choley is the more common name for this dish in Indian households. Choley is literally the word for chickpeas. My recipe refined over many years, offers you a tested and tried version for a classic and comforting dish.
Trivia and Souring Agents
The first time I made Channa Masala was for a graduate school potluck. A cheap and satisfying dish that is very crowd friendly. Despite mostly relying on pantry staples there are a few essentials that might be a little more unusual. These include dried pomegranate seeds known as anardana and or amchur which dried mango powder. Now I would not recommend skipping these, but in a pinch lemon or lime juice will do. Honestly, I have found Sumac to be a great substitute. Just putting it out there.
Know your garam masala and use it right!
Garam masala is a finishing spice in Channa Masala. Since this is an essential finishing spice, a lot depends on the right fresh flavor of Garam Masala, so do yourself a favor and use the freshest Garam Masala that you can find. It will make or break your channa masala.
What’s with the dark color?
I know you might have seen reddish or lighter variations. Believe it or not, tomatoes are optional in good channa masala or choley. Purists tout the dark chickpea color. In fact, sometimes a teabag is added to obtain the same. I somehow seem to get the color just fine. The initial sautéing of the onions make the difference.
Dried Chickpeas
Well, I say yes! But I am fussy about my chickpeas and beans from the scratch. I am sure you can get good results with canned chickpeas. For an indulgent and authentic Punjabi meal serve these chickpeas with Bhatura. Simple steamed rice works as well too! Yes, dried chickpeas would need an instant pot or other kind of pressure cooker.
An classic old-fashioned recipe for Indian style chickpeas, channa masala or choley
Ingredients
- 3 tablespoons oil
- 1 teaspoon whole cumin seeds
- 1 red onion, cut into a fine dice
- 1 tablespoon freshly grated ginger
- 3 pods green cardamoms
- 1 large (about 3 inches) stick cinnamon
- 1-2 dried bay leaves
- 3 cloves
- 1 cup of dried chickpeas soaked overnight.
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- 1 teaspoon salt
- 2 tomatoes finely chopped (optional)
- 1 teaspoon red chili powder
- 1 teaspoon crushed pomegranate seeds
- 1/2 teaspoon amchur or dried mango powder
- 1/2 teaspoon garam masala
- ½ cup chopped fresh scallions
- 2 tablespoons finely chopped cilantro
- Thinly sliced red onions (optional)
Instructions
- Heat the oil in the base of an instant pot or other pressure for about 1 minute and add in the whole cumin seeds, they should begin to sizzle right away.
- Add in the chopped onion and the ginger paste and cook for about 5 minutes, until the onions soften and turn a pale toffee color.
- Add in the cardamom, cinnamon, cloves and bay leaves and sauté lightly.
- Add in the chickpeas and the ground cumin, coriander, turmeric, salt and cook for another minute, stirring well to allow the spices to coat the chickpeas.
- Add in the tomatoes and the red chili powder and cook for another 5 minutes stirring frequently.
- Add in 2 cups of water and cover and set the instant pot on high pressure mode for 35 minutes. Allow a natural release. If you are using an instant pot, you need to plan around an hour or hands off cooking time. Try it, it is well worth it.
- Remove the lid and add in the crushed pomegranate seeds, dried mango powder and the garam masala and stir well.
- Garnish with the cilantro and the chickpeas and toss red onion rings if using.
- This will make a nutritious dinner, with store bought flatbreads or simple steamed rice.
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