Masala Chana Recipe

Name: Masala Chana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 250 g dried garbanzo beans, soaked overnight; 50 g tamarind pulp; 120 ml boiling water; 30 ml vegetable oil; 2 12 ml cumin seeds; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 12 cm fresh gingerroot, grated; 1 fresh green chile, finely chopped; 5 ml ground cumin; 5 ml ground coriander; 1 12 ml ground turmeric; 2 12 ml salt; 250 g tomatoes, peeled and finely chopped; 2 12 ml garam masala; chopped fresh chili pepper, to garnish; chopped onion, to garnish

Servings: persons

250 g dried garbanzo beans, soaked overnight
50 g tamarind pulp
120 ml boiling water
30 ml vegetable oil
2 12 ml cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
2 12 cm fresh gingerroot, grated
1 fresh green chile, finely chopped
5 ml ground cumin
5 ml ground coriander
1 12 ml ground turmeric
2 12 ml salt
250 g tomatoes, peeled and finely chopped
2 12 ml garam masala
chopped fresh chili pepper, to garnish
chopped onion, to garnish

1
1.
2
Place chickpeas in a large pan and add double the volume of cold water.
3
Bring to the boil and boil vigorously for about 10 minutes.
4
Skim off any scum that rises to surface using a slotted spoon.
5
Lower heat, cover pan with a tight fitting lid and simmer chickpeas for about 11/2 to 2 hours or until chickpeas are tender.
6
2.
7
Meanwhile, break up the tamarind and soak in the boiling water for about 20 minutes.
8
Rub the tamarind through a strainer into a bowl.
9
Discard any stones or fibre left in the strainer.
10
3.
11
Heat the oil in a large heavy pan and fry the cumin seeds for 2 minutes, until they splutter.
12
Add the onion, garlic, ginger and chilli and fry for 5 minutes.
13
4.
14
Stir in the cumin and coriander with the tumeric and salt and fry for 3 or 4 minutes.
15
Add the chopped tomatoes.
16
Bring to the boil and then simmer for 5 minutes.
17
6.
18
Drain the chickpeas and add to the tomato mixture together with the garam masala and tamarind pulp.
19
Cover and simmer gently for 15 to 20 minutes.
20
7.
21
Garnish with chopped chilli and onion before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 250 g dried garbanzo beans, soaked overnight, 50 g tamarind pulp, 120 ml boiling water, 30 ml vegetable oil, and more.

Yes, Masala Chana falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Masala Chana

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