- Unsoaked chana: 1 cup / 230 g
- Water: 5 cups
- Tea bags: 4
- Mace: 2-3 flowers
- Oil: few drops
- Ghee: 1 tbsp
- Chopped ginger & garlic: 2 tbsp
- Onion paste: 2 onions
- Slit green chillies: 4
- Cubed tomatoes: 3
- Salt: to taste
- Coriander powder: 1 tbsp
- Chana masala: 1 tbsp
- Red chilli powder: 1 tbsp
- Water: ½ cup
- Butter: 3 tbsp
- Fresh coriander leaves: handful
- Ginger juliennes: for garnish
In a presta pressure cooker, add unsoaked chana with 5 cups of water, add unopened tea bags to it and some mace flowers with a few drops of oil and stir it together. Cover and cook the chan on level 2 for 1 hr.
- Release the pressure when the time is up, take off the lid and mash the chana lightly and set them aside.
- In a trivantage kadai add some ghee, chopped ginger garlic, chopped onions. Saute the onions till they are browned. Add slit green chillies and cubed tomatoes to the kadai and mix them well.
- Season the masala with salt and add all the dry spice powders into it. Add some water into the kadai and mix. Add the cooked chana to the kadai and mix them together with some more water.
- Finish the dish off with some yellow butter and chopped coriander and serve it hot in a bowl with some more coriander and ginger juliennes.
Chana masala is usually accompanied by a steamed kulcha or a freshly fried bhatura. Some side condiments like spicy green chutney is also added on top of a portion and served along with some raw red onions.