Authentic Chana Masala Recipe – Kabuli Channa & Hing

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Masala Recipe – Kabuli Channa & Hing

Introduction

Oh, Chana Masala! Just the aroma of this dish simmering on the stove instantly transports me back to my grandmother’s kitchen. It’s a hug in a bowl, honestly. This recipe is a family favorite, and I’m so excited to share my version of this classic Indian chickpea curry with you. It’s surprisingly easy to make, packed with flavor, and perfect for a comforting weeknight meal. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Masala isn’t just delicious; it’s also wonderfully versatile. It’s a fantastic source of plant-based protein, naturally gluten-free, and can be easily adapted to suit your spice preference. Plus, the combination of kabuli channa (white chickpeas) and hing (asafoetida) creates a truly unique and unforgettable flavor profile. You’ll love how quickly it comes together too – perfect when you’re craving something flavorful but don’t have hours to spend in the kitchen.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup white chickpeas (kabuli channa/senagalu) – about 200g
• Pinch of baking soda
• To taste salt
• 1 ½ tsp oil – about 7.5ml
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp split gram dal (urad dal)
• ¼ tsp asafoetida (hing)
• 1-2 chopped green chillis
• 1 sprig fresh curry leaves
• 1-2 tbsp grated fresh coconut (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kabuli Channa/White Chickpeas: These are the stars of the show! They have a lovely, slightly nutty flavor and a creamy texture. Make sure you use good quality chickpeas for the best results.
• Baking Soda for Texture: Don’t skip the pinch of baking soda when pressure cooking. It helps the chickpeas cook through evenly and become beautifully tender without turning mushy.
• Urad Dal: This split gram dal adds a wonderful depth of flavor and a subtle nuttiness to the masala. It’s a key component in achieving that authentic taste.
• Hing/Asafoetida: This might smell a little…interesting at first, but trust me! Hing adds a unique umami flavor that’s essential to Chana Masala. It’s also known for its digestive benefits – a little bonus! A little goes a long way, so don’t overdo it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your chickpeas in plenty of water for 6-7 hours, or even overnight. This is a crucial step for tender chickpeas.
2. Drain the soaked chickpeas and transfer them to a pressure cooker. Add 3 cups of water, a pinch of salt, and that little pinch of baking soda.
3. Pressure cook for about 4-5 whistles, or until the chickpeas are tender but still hold their shape. Let the pressure release naturally.
4. While the chickpeas are cooking, let’s get started on the tempering. Heat the oil in a pan over medium heat.
5. Once the oil is hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
6. Next, add the cumin seeds and urad dal. Sauté until the dal turns a lovely light golden color.
7. Now, stir in the asafoetida, chopped green chillis, and fresh curry leaves. Sauté for just about 10 seconds – you want to release their aromas without burning them.
8. Add the cooked chickpeas to the pan and mix everything well, ensuring the chickpeas are coated in the tempering.
9. Adjust the salt to your liking.
10. Turn off the heat and garnish with grated fresh coconut, if you’re using it. Serve warm!

Expert Tips

• Don’t overcrowd the pan when tempering the spices. This ensures they cook evenly and release their full flavor.
• If you don’t have a pressure cooker, you can cook the chickpeas in a pot on the stovetop. It will take longer, about 1-1.5 hours, and you’ll need to add more water as needed.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure you aren’t using ghee.
• Spice Level Adjustment – Mild to Spicy: Adjust the number of green chillies to control the heat. Remove the seeds for a milder flavor.
• Regional Variations – Punjabi vs. North Indian Style: Punjabi Chana Masala often includes amchur (dried mango powder) for a tangy flavor. North Indian versions might use more tomatoes.
• Festival Adaptations – Navratri/Diwali: During Navratri, you can skip the asafoetida (hing) as it’s sometimes avoided during fasting. For Diwali, a richer, more elaborate version with extra spices is often made.

Serving Suggestions

Chana Masala is incredibly versatile! Here are a few of my favorite ways to serve it:

• With fluffy basmati rice – a classic pairing!
• With warm, soft rotis or naan bread.
• As part of a thali (Indian platter) with other curries and sides.
• As a filling for wraps or sandwiches.

Storage Instructions

Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

• Is soaking the chickpeas essential for this recipe? Yes, soaking is highly recommended! It helps soften the chickpeas and reduces cooking time.
• Can I use canned chickpeas instead of dried? Absolutely! If you’re short on time, 1 (15-ounce) can of chickpeas, drained and rinsed, will work perfectly. Reduce the cooking time to just warming them through with the masala.
• What is the purpose of adding baking soda while pressure cooking? Baking soda helps the chickpeas cook faster and become tender without becoming mushy.
• How can I adjust the tanginess of the Chana Masala? You can add a squeeze of lemon juice or a pinch of amchur (dried mango powder) to brighten up the flavors.
• Can I make this recipe in an Instant Pot? Yes! Use the pressure cook function for about 20-25 minutes, followed by a natural pressure release.