HAI FRIENDS,
Today I am going to show you a very familiar, CHATPATA CHANA MASALA. (HOT AND SOUR)
This is a very appropriate dish for this rainy season, if taken SIZZLING HOT DIRECT FROM THE PAN AND THE ENJOYMENT IS DOUBLED.
This is a Karnataka special made usually for the Ganesha festival.
The hero of the dish is CHANA or CHICKPEAS
Chickpeas are of three varieties. They are:-
1) black and small variety.
2) big or Kabuli chana.
3) Green and small.
I will be using the small and black chickpeas for today’s recipe.
Let us see, what we need for making chana masala.
INGREDIENTS FOR MAKING SPICY AND CHATPATA CHANA MASALA
Table of Contents
- Chana (Chickpeas)-1 big cup (soaked and boiled)
- Onion-2 medium (finely cut)
- Green chillies -3-4 numbers(according to choice)
- Fresh coconut-3-4 tablespoons (grated)
- Oil-1.5 tablespoon
- Ginger-1/2 inch piece (grated)
- Curry leaves -10 to 12 number
- Coriander leaves-handful
- Tomato-1 small
- Mustard seeds -3/4 teaspoon
- Lime juice-1 medium-sized lemon
- Turmeric powder-1/2 teaspoon
- Asafoetida (hing)-1 peanut-size piece
- Table salt-1 tea spoon or according to taste
- Water-to soak and cook Chana (Chickpeas)
Preparations needed FOR MAKING CHANA MASALA;
- First of all clean and soak Chana(Chickpeas) overnight in a big bowl with plenty of water.
- It swells, soaking the water and almost becomes double its size.
- Boil it in the cooker, adding 1 glass of water till it is soft with 3/4 teaspoon salt.
- Let it cook for 5-6 whistle on low flame.
- Cut onion into fine pieces.
- Cut tomato into small pieces
- Chop green chilies. curry leaves and coriander leaves.
- Grate fresh coconut and keep it ready.
- Mince the ginger.
METHOD TO MAKE SPICY CHANA MASALA
- Take a big Frypan. Heat with 1.5 tablespoons of oil.
- Add mustard seeds and when it crackles add hing.
- Now add cut onion, chopped green chilies, minced ginger, cut curry leaves, and turmeric powder.
- Saute for about 2 minutes or till the onion’s raw smell goes off.
- Now remove extra water if any from the boiled chana and then add it to the onion mixture in the pan, and mix well.
- Keep it covered for 3-4 minutes, so that spices (flavor) enter into the chana.
- Now is the time to add grated coconut, lime juice, and lastly coriander leaves. Mix nicely
CHATPATA CHANA MASALA (USALI) is READY TO SERVE)
NOTE; Instead of serving as it is, you can also serve as CHAT adding cut onion(raw), fresh coconut, cut tomato, and fresh coriander leaves.
This is a very healthy food, because of its nutritive value.
For festivals onion is not used, the rest is the same.
CHICKPEAS HAVE GOOD FIBRE, PROTEIN, SODIUM, CALCIUM, AND MAGNESIUM
IN THE UPCOMING POST I WILL GIVE ONE MORE HEALTHY RECIPE LIKE THIS.
Another recipe you can try is given below;-
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