Masala Channa is a savory curry that is traditionally served during the Indian festival of Holi. It features chickpeas and a tasty blend of Indian spices that can be easily found at your local Indian grocery store or online. To complement the curry's heat, serve with a generous dollop of yogurt or raita. Smart Recipes, Indian Recipes, Beans Recipes, Recipes Beans Indian Masala Channa Masala Channa Recipe | RecipeSavants.com PT45M Serves 4 Ingredients: 2 Tablespoons Vegetable Oil 1 Pound Dried Chickpeas 4 Cups Water 1 Teaspoon Baking Soda 4 Bay Leaves 3 Teaspoons Black Tea Leaves 5 Black Cardamom Pods 1.5 Teaspoons Salt 2 Teaspoons Cumin Powder 1.5 Teaspoons Ground Papaya Powder 2 Teaspoons Fennel Powder 2 Teaspoons Mango Powder 5 Teaspoons Pomegrante Seed Powder 2 Teaspoons Dried Fenugreek Leaves 3 Teaspoons Coriander Powder 1.5 Teaspoons Red Chili Powder 0.25 Teaspoon Asafetida 1 Teaspoons Garam Masala 5 Tablespoons Ginger 5 Teaspoons Fresh Lemon Juice 12 Cloves Garlic 2 Medium Thai Chilies In a large bowl, soak the chickpeas in water and baking soda for 5 hours or overnight and drain well. Add bay leaves, tea leaves and black cardamoms to a tea infuser. In a large saucepan over medium-high heat, add chickpeas, 1/2 teaspoon salt, water and tea infuser. Bring mixture to boil, cover and cook until chickpeas are tender, about 1 hour. Remove from heat. In a medium bowl, mix cumin powder, papaya powder, fennel powder, mango powder, pomegranate powder, fenugreek, coriander powder, red chili powder, remaining salt, asafetida and garam masala powder. Add reserved cooking liquid and stir the spice mixture into the chickpeas. Meanwhile, in a small skillet over medium-high heat, add oil and sauté ginger, garlic and green chilies until fragrant, about 2 minutes. Add the spice mixture to chickpeas and cook covered over medium heat until the mixture is heated through, about 10 minutes. Serve with rice and a dollop of yogurt.

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