The channa masala powder used to make channa masala plays a very important role in this dish. I use MTR channa masala. It is my favorite. There are different channa masala brands available in the market. You can stick with the one you like.
I use Kabuli channa to make channa masala. You can try it with black channa as well.
- Dry chickpeas – 1 cup + 1/4 cup , soaked overnight in water
- Oil – 3 tbsps
- Whole garam masala- 2 cardamom +bay leaf -2+ cinnamon stick -1 inch +Fennel seeds – 1/2tsp
- Onion – 1 cup, chopped
- Tomatoes – 2, chopped
- Channa masala powder – 3 tsp+ 1/4 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1/2 tsp
- Hing – 3 pinches
- Water – as required
- Salt to taste
- Heat oil in a pressure cooker pan.
- Add whole garam masala spices and saute for few seconds.
- Add onions and saute until they turn golden brown.
- Add tomatoes and cook until the tomatoes lose their shape.
- Add channa masala powder, coriander powder, cumin powder and hing.
- Saute for few minutes.
- Drain the soaked channa and add only the channa to the mixture.
- Add water as required. You can add little water for a thick gravy or more water.
- Add salt to taste. Add more channa masala, coriander powder and cumin powder if required.
- Pressure cook for 1 whistle.
- I like to smash up the chana a little bit after it has been pressure cooked. Well, it is just a personal preference. May be two swirls with a dal masher.
- If you are using black channa, it has to be pressure cooked longer. 6 whistles even if the channa has been soaked overnight.
- Pressure cook time:
- Kabuli channa/ white channa – 1 whistle
- Black channa – 6 whistles