Chana Masala | Dhaba Style Chana Masala
Chana Masala | Dhaba Style Chana Masala is a very popular choice on a dhaba (roadside restaurant) menu. It is an extremely delicious and soul-satisfying dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zaykakatadka.com.
Cooking tools:
- Stove
- Pot
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Mixing bowl
Ingredients
- Black chickpea / Kala chana - 1 Cup
- Water - As required
- Salt - As per taste
- Turmeric powder / Haldi powder - 1/2 Teaspoon
- Oil - 2 Tablespoons
- Cumin seeds / Jeera - 1 Teaspoon
- Asafoetida / Hing - A pinch
- Bay leaf / Tej patta - 1
- Cinnamon / Dal Chinni - 1 Stick
- Black Cardamom / Badi Elaichi - 1
- Clove / Laung - 2 to 3
- Star anise / Chakra phool - 1
- Whole coriander seeds / Sabut dhaniya - 1 Teaspoon
- Garlic / Lahsun - 7 to 8 Cloves finely chopped
- Onion / Pyaz - 1 Big sized finely chopped
- Red chilli powder / Lal mirch powder - 1 Teaspoon
- Coriander powder / Dhaniya powder - 1 Teaspoon
- Dry mango powder / Aamchur - 1/2 Teaspoon
- Chole masala - 1 Teaspoon
- Tomato puree - Of 3 tomato
- Clarified butter / Ghee - 1 Tablespoon
- Roasted cumin seeds powder / Jeera powder - 1 Teaspoon
- Ginger / Adrakh - 1 Inch sliced
- Green chilli / Hari mirchi - 2 Slited
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