Channa Masala

Channa Masala 1

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.

Channa masala can be had with chapathi, spinach chapathi and parotta. It works well with jeera rice as well.

Channa Masala 2


  • 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

3 thoughts on “Channa Masala

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