Chenna Masala - Side dish for poori, batura and nann

This chenna masala is a simple home style dish. My mother often prepares this chenna masala in my childhood days.There is no need for chenna masala powder, amchur powder, tea powder or dried pomegranate seeds powder just simple garamasala powder is enough for the masala. Fresh onions, fresh tomatoes, ginger, garlic are made into a nice paste and little tamarind juice and jaggery are added to enhance the taste. A fantastic gravy with minimum ingredients.

Always try to use dried chickpeas rather than the canned peas because they are adding too much preservatives and sodium to keep it fresh for a longtime. Soak the dried chickpeas for more than 8 hours or overnight and pressure cook them thoroughly, they won't turn hard. Do you want a perfect Chenna Masala? The answer is let them to cook well until the raw smell of the garlic, ginger, red chillies and the coriander seeds disappear. Try to use unrefrigerated tomatoes for any dishes because the sweetness in the tomatoes tastes so bland after refrigeration. Let's see how to prepare this Chenna Masala with step by step photos.

Checkout my other masala recipes here

• Mushroom masala
• Green Peas masala
• Paneer Butter masala
• Broccoli masala
• Shahi gobi masala

Chenna Masala with step by step photos

Prep time  :  20 minutes Soaking time : 8 hours
Cook time :  40 minutes
Total time : 9 hours
Serves 4


Ingredients

•     1 cup(200g) chickpeas
•     1 (thinly sliced) onion
•     1 (Slit lengthwise) green chilly
•     1 tsp tamarind
•     1.5 tbsp garamasala powder
•     1/2 tsp turmeric powder
•     1 tsp jaggery
•     1/4 cup chopped coriander leaves
•     2 tbsp oil
•     salt

For Onion Tomato paste: 

 

• 2 onions
• 5 tomatoes
• 7 garlic
• 2 tsp chopped ginger
• 1 tbsp coriander seeds
• 6 red chilly or 2 tsp red chilly powder

 

Cooking Directions

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.

2. Take a big mixer jar and 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 in low flame for 10 minutes.

6. When the oil starts to leave the sides of the masala add the tamarind extract, turmeric powder and slit green chilly.

 7. Add the cooked chickpeas. Stir well.Add the required salt and 1 cup of the boiled water in which the chickpeas were cooked.

 8. Add 1.5 tbsp garamasala powder and bring it to a low boil.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. (Check on the masala frequently because it must have enough water to boil or you will need to  add some more water).

 

9. 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. I always prefer a masala which is very well seasoned. 

  10. Garnish with coriander leaves and serve with roti, batura or jeera rice along with sliced onions and lemon.

Notes:

If you forgot to soak the chickpeas, then bring 2 cups of water to a rapid boil and add the washed chickpeas. Along with the chickpeas allow them to boil for 10 to 15 minutes and keep it covered. After 2 to 3 hours pressure cook for 10 whistles.
While grinding remember to chop tomatoes, ginger and garlic.
The gravy will splutter while sauteing so close it with a lid and stir in between.
The gravy will reach a unique taste only if the raw smell of the ginger, garlic and tomatoes disappear.(Again the same point because this is the most important step in chenna masala).
In the final stage you can add 1 tbsp of butter for rich taste.
Leftover gravy can be mixed with puffed rice and have a quick masala pori. 

If you try this recipe for Chenna Masala then leave a comment below and share the recipe for your friends and family.