While the timeless version of kabuli chana (chickpeas) as chhole bhature shines in the limelight, there are many more versions of this high protein ingredient that are equally tasty and satiating. This recipe consists of simple ingredient and uses no onion or garlic either. Minimal ingredients ensure that the inherent taste of each ingredient stays intact while enhancing the overall taste of dish. Niramish Chana Masala is an authentic Bengali culinary creation of blogger Someshukla on her channel ‘Simple and Sizzling Recipes.’ It can be served with hot luchi (puri) or rice.
Another benefit of making this recipe is that kabuli chana is one ingredient which has many nutritional benefits. Chickpeas are high in vitamins, minerals, fibre and protein. These characteristics are responsible for most of their health benefits, which range from weight management to blood sugar control. The fibre in chickpeas is mostly soluble. This may help increase the amount of healthy bacteria in your gut and prevent the overgrowth of unhealthy bacteria. This can lead to reduced risk of some digestive conditions such as irritable bowel syndrome. The fibre and protein in kabuli chana also help prevent your blood sugar levels from rising too quickly after eating, which is an important factor in diabetes management.
Another key ingredient in this recipe, turmeric has anti-inflammatory, and antimicrobial actions. It has been used as an herbal medicine for rheumatoid arthritis, smallpox, chicken pox, wound healing, urinary tract infections, and many more.
Take a look at this video to know ingredients and the method. Make sure you use authentic Tata Sampann Punjabi Chhole Masala to achieve similar results when you make this dish.
For cooking Kabuli Chana
For the gravy
- 2-3 tbsp, mustard oil
- 1 tsp Cumin Seeds
- 1 dry Red Chili
- 1 pinch Hing ( Asafetida)
- 2 medium size tomatoes, pureed
- 1 ½ inch ginger, grated
- 2-3 green chillies, finely chopped
- ½ tsp Tata Sampann Turmeric Powder
- ½ tsp black pepper powder
- ¼ tsp Tata Sampann Red Chili Powder
- ½ tsp Tata Sampann Coriander Powder
- 1 tsp Kashmiri Chili powder
- 1 tbsp Tata Sampann Punjabi Chhole Masala
- Wash and soak Tata Sampann Kabuli Chana overnight.
- In a pressure cooked, add the soaked kabuli chana, water, turmeric powder, bay leaf, cinnamon stick, mustard oil and salt to taste.
- Pressure cook this for 7-8 whistles, till the chana is soft yet firm.
- Preserve the water leftover in the pressure cooker
- In a pan, heat the oil. Add cumin seeds, red chili, hing, grated ginger, and green chilies. Mix this well.
- Add the tomato puree and salt to taste. Mix well.
- Cover this mixture and cook it till it leaves oil.
- Add turmeric powder, black pepper powder, red chili powder, coriander powder, Kashmiri red chili powder and chole masala. Add some of the cooking liquid leftover from boiling the chana. Cook this well.
- Add the chana and remaining cooking liquid. Adjust salt as per your preference.
- Cook this for a few minutes. Mash some chickpeas to thicken the gravy. Cook this for another minute.
- Garnish with coriander leaves and serve.
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