How to make tangy chana masala ?

Tangy chana masala (chickpea masala) is a very easy recipe that is prepared using black chickpea. When you don’t feel like consuming something heavy or are looking for a delicious evening snack then this recipe might be your new favorite. It is very easy and quick to prepare and usually suits everyone’s palate. Note that do not too much salt in the dish as the chickpea is boiled in slat water only. And some mango powder is also added. Here is the process:

Read more: HOW TO MAKE PANEER BUTTER MASALA ?

Number of people- 2

Preparation time-5 minutes

Cooking time-15 minutes

[alert-announce]Ingredients Required[/alert-announce]

• 1 cup black chickpea (Channa)
• ½ teaspoon cumin
• ½ teaspoon turmeric powder
• 2 green chilies
• 2 small onions
• 4 garlic buds
• 1 big tomato
• 1 small teaspoon chana masala
• ½ teaspoon mango powder
• ½ teaspoon chilly powder
• Salt according to taste
• 2-3 spoons oil
• Chopped coriander

[alert-announce]Procedure[/alert-announce]

Firstly soak black chickpea (channa) a day before preparation or 6 hours before preparing. Then add water and salt and cook it for 3 whistles. Strain it and keep it aside. Now heat up oil in a pan, add cumin and fry. Later add chopped garlic and shredded ginger in the mixture. Add green chilies and onions and sauté.

When the onions are done, add chopped tomatoes, chana masala, turmeric powder, mango powder and chilly powder. Cook for a minute, add salt and add chana and cook again. Close the lid of the pan so that the chana soaks up the masala. Open the lid and garnish it with coriander and serve hot.