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Chana Masala (चना मसला)

About Chana Masala (चना मसला)

Chana Masala, a flavorful and nutritious chickpea curry, is a popular dish in Nepal, often enjoyed as a vegetarian option. It's commonly served with rice, roti, or naan and is a staple in many Nepali households and restaurants. The dish showcases a blend of aromatic spices and is known for its comforting and satisfying taste.

Picture of Chana Masala

History

While Chana Masala's origins trace back to the Indian subcontinent, its introduction and adoption in Nepal are intertwined with the cultural and culinary exchange between the two nations. Nepal's cuisine has significantly been influenced by its neighboring country, India, and this dish is a prime example. Over time, Nepali cooks have adapted and incorporated the dish into their repertoire. Chana Masala became a part of Nepal's diverse culinary landscape, often featuring subtle variations in spice levels and regional flavors, reflecting local preferences and ingredients available. It has become a beloved vegetarian dish across Nepal, easily accessible in local eateries and prepared in homes, evolving into a Nepali culinary staple.

Fact 1

Chana Masala is a rich source of plant-based protein and fiber.

How to prepare?

chickpeas - 1.5 cups (soaked overnight or canned)onion - 2 medium (finely chopped)tomatoes - 2 medium (finely chopped)ginger - 1 tablespoon (grated)garlic - 1 tablespoon (grated)green chilies - 1-2 (slit lengthwise)cumin seeds - 1 teaspooncoriander powder - 2 teaspoonsturmeric powder - 1/2 teaspoonred chili powder - 1/2 teaspoon (or to taste)garam masala - 1 teaspoonamchur (dry mango powder) - 1/2 teaspoondried pomegranate seeds - 1/2 teaspoon (optional)cooking oil - 2 tablespoonsfresh coriander leaves - 2 tablespoons (chopped, for garnish)salt - to tastewater - as required

Learn step by step to prepare Chana Masala

  • 1
    If using dried chickpeas, soak them overnight and then boil until tender. Or, use canned chickpeas after rinsing them well.
  • 2
    Heat oil in a pan or pot. Add cumin seeds and let them splutter.
  • 3
    Add finely chopped onions and sauté until golden brown.
  • 4
    Add ginger and garlic and sauté for a minute until fragrant. Then add slit green chilies.
  • 5
    Add chopped tomatoes, a pinch of salt, and cook until they become soft and pulpy.
  • 6
    Add coriander powder, turmeric powder, red chili powder (if using), garam masala and amchur/ dry mango powder. Sauté for a minute
  • 7
    Add the cooked chickpeas to the pan and mix well with the masala. Add dried pomegranate seeds (optional).
  • 8
    Add some water to make gravy, bring to boil, and then simmer over low heat for 10-15 minutes to allow the flavors to meld.
  • 9
    Check for salt and adjust according to your taste.
  • 10
    Garnish with fresh coriander leaves.
  • 11
    Serve hot with rice, roti, naan, or your choice of bread.
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