Stay Energized During Ramadan: Easy And Nutritious Chana Masala Recipe For Iftar

Iftar: A holy month in the Muslim calendar began on March 1 and is still underway, concluding on March 31. During the month of Ramadan, devotees fast and pray to God for blessings while observing spiritual discipline.

Understanding your body’s needs is crucial, so ensure you eat healthy foods that provide essential nutrients, including proteins. One perfect example of an Iftar meal is chana masala, which you can easily prepare at home. It is both delicious and nourishing.

Also read: Sip Your Way To Cool Bliss - The Perfect Drink For Early Summers

Check out the Chana Masala recipe below

Ingredients

• 1 cup chana (dried raw chickpeas) (or 3 cups soaked or 2 - 15 oz cans)
• 1½ cups water (to pressure cook, + more to make gravy)

For the Masala

• 2 tbsp oil or as needed
• 1 small bay leaf
• 1 inch cinnamon
• 2 cloves
• 2 green cardamoms
• 1½ cups onions
• 1 green chili slit
• ¾ to 1 tbsp ginger garlic paste
• 1½ cups tomatoes
• ¾ tbsp salt
• ¼ tbsp turmeric
• 1½ tbsp red chili powder
• 1 tbsp garam masala
• 2 tbsp coriander powder
• ½ tbsp cumin powder
• 1 tbsp kasuri methi
• ¼ tbsp amchur
• 2 tbsp coriander leaves

Directions to make Chana Masala

• Rinse dried chickpeas at least three times. Soak them in 3 ½ to 4 cups of water overnight or for at least 8 hours.
• Drain the water and rinse them well. Pour water and pressure cook for 5 to 6 whistles on a stovetop cooker. You may also cook in an Instant Pot for 18 minutes a high pressure. Let the pressure drop naturally.
• Make sure your chickpeas are soft and tender. Squeeze a chickpea to test, it should get mashed fully. If not, cook them for a little longer.

How to make Chana Masala

• Heat a large pot and pour oil. When the oil turns slightly hot, add the whole spices – cinnamon, cloves, cardamom and bay leaf.
• When they begin to sizzle, add the onions and green chili. Saute until they turn light golden.
• Add ginger garlic paste and saute for a minute without burning.
• Add tomatoes and salt. Let cook until mushy, pulpy and thick.
• Stir in red chilli powder, turmeric, garam masala, coriander powder and cumin powder. Saute until the masala begins to smell good, for about 3 to 4 mins.
• Optional – If you want a smooth curry, cool this, discard the bay leaf, green chili and cinnamon. Blend in a blender to a smooth or coarse paste to suit your liking. I prefer to blend in 2 tbsps cooked chana along with the onion tomato masala. Add that puree back to the pan.
• Add the chana along with the chana stock or water (1¼ cups). Pour another ¾ to 1 cup of water. If you don't puree the onion tomato masala, you will require less water. If using canned chickpeas, drain and rinse them before adding them with 1¾ cups water.
• Mix well. Taste test and add more salt. Cover and simmer for 15 minutes.
• When the consistency is thick (check pics), add amchur powder (optional) and kasuri methi.
• Garnish Chana masala with coriander leaves. Sprinkle some lemon juice if required. Serve with Basmati Rice, Jeera Rice, Naan or Chapati.

Instant Pot Chana Masala

• To make the recipe in an Instant Pot, make the onion tomato masala on saute mode. Optionally, if you want, you may cool and blend this. Add the soaked chickpeas with 2 cups of water. Deglaze and Pressure cook on high for 35 minutes. When the pressure drops, open the lid. Cook on a saute mode for a few minutes until thick. Add kasuri methi and amchur.

Recipe credit: indianhealthyrecipes