Chickpea chana masala



Restaurant Style Chana Masala

This restaurant style chana masala recipe is incredibly easy to make and so flavourful and delicious. Serve it with basmati rice and vegan garlic naan, and vegan unsweetened yogurt if desired.

10 minutes


45 minutes
55 minutes


2 tbsp coconut oil or vegetable oil
1 1/2 yellow onions, finely diced (2 cups)
4 cloves garlic, minced
1 tsp minced ginger (~1/2" piece)
4 whole dried red chiles, more or less to taste
2 green cardamon pods
2 whole cloves
1 cinnamon stick
1 bay leaf
1 tsp amchoor* (dried mango powder)
1 tsp ground coriander
1/2 tsp ground cayenne or hot chili powder
1/2 tsp garam masala
1/4 tsp turmeric
freshly ground black pepper
1 to 1 1/2 tsp salt to taste
3 cups (28oz can) cooked chickpeas, drained and rinsed
1 26oz carton Pasatai
1 1/2 tsp kasoori methi, optional,or methi powder

To serve

vegan butter, optional
minced cilantro, optional
minced yellow onion, optional
vegan plain unsweetened yogurt or coconut cream, optional
basmati rice
garlic naan


Heat a large, heavy bottomed pot over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened.
Add the garlic, ginger, and the whole spices: dried red chiles, cardamom pods, cloves, cinnamon stick, and bay leaf.

Cook for 1-2 minutes stirring constantly so the garlic doesn't burn.
Add the ground spices: amchoor (if using), ground coriander, cayenne, garam masala, turmeric, black pepper, and 1 tsp of salt. Stir in and let cook for 30 seconds.
Add the chickpeas and the Pasata Organic Strained Tomatoes. Partially cover, bring to a simmer, and let simmer for 25-30 minutes stirring occasionally.
Turn off the heat, sprinkle in the kasoori methi, crumbling between your fingers. Taste and adjust the salt and pepper. Remove the whole cinnamon stick, bay leaf, and cardamom pods & cloves if you can see them.
Serve with a dab of vegan butter to melt on top if desired. Garnish with coriander and minced yellow onion. Enjoy with basmati rice and/or some garlic naan, and vegan unsweetened yogurt.

*Amchoor is necessary for an authentic chana masala, but if you can't find it, substitute 1-3 tsp of tamarind paste (add at the same time as the ground spices) or freshly squeezed lemon juice (add with the kasoori methi, if using) to taste.

Nutrition Information: YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 287 TOTAL FAT: 10g CARBOHYDRATES: 42g FIBER: 7g PROTEIN: 9g
Nutrition is calculated automatically so should be used as an estimate.
Adapted from


Chana Dal

chana dal recipe

chana dal fry recipe - punjabi style bengal gram lentils tempered & flavored with indian spices.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins Servings: 3 to 4 servings

for pressure cooking chana dal
¾ cup chana dal (bengal gram)
2.5 to 3 cups water
¼ teaspoon turmeric powder (haldi)
for tempering the chana dal
2 medium sized tomatoes - chopped
½ cup finely chopped onions
1 inch ginger - finely chopped (adrak)
4 to 5 garlic - finely chopped (lahsun)
1 green chili - chopped (hari mirch)
¾ teaspoon cumin seeds (jeera)
½ teaspoon red chili powder (lal mirch powder)
¼ teaspoon turmeric powder (haldi)
1 teaspoon coriander powder (dhania powder)
½ teaspoon garam masala powder
½ teaspoon dry mango powder (amchur powder) or add as required
1 teaspoon kasoori methi (dry fenugreek leaves)
a pinch of asafoetida (hing)
2 tablespoon oil or ghee
salt as required
a few coriander leaves (cilantro) for mixing towards the end or garnishing

pressure cooking chana dal
pick and rinse the chana dal well in running water.
soak the dal in enough water for an hour.
drain the lentils and add them to the pressure cooker along with turmeric powder. add 2.5 to 3 cups water and stir well.
on a high flame, pressure cook the lentils for 7 to 8 whistles or more, till the dal is softened and well cooked.
keep the cooked chana dal aside.
making chana dal
in another pan, heat oil or ghee.
add the cumin first and fry for a few seconds till they splutter.
then add the garlic and fry till they become light brown.
now add the onions and fry till they get golden.
now add the tomatoes, ginger and green chili.
stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.
add the kasoori methi and stir.
pour the cooked chana dal along with its stock to the sauteed masala mixture or vice versa. season with salt.
stir and simmer the dal for 6-8 minutes till you get medium consistency of the dal. the chana dal is neither thick nor thin.
garnish chana dal with chopped coriander leaves.
serve the chana dal hot with some basmati rice or rotis or bread.


tips for making chana dal
consistency of chana dal can be easily adjusted:
if the dal becomes thick, then after adding the sauteed masala tempering mixture, add some water and simmer for some minutes.
if the dal become thin, simmer for a longer time so that you get the right consistency.
for cooking the chana dal in a pot or pan:
first soak the lentils for an hour.
then take 4. cups of water along with the drained lentils in a pot.
also add turmeric powder. cover and cook the lentils for 45 minutes to 1 hour, till they are softened. add more water if required.
if the mixure froths, then cook uncovered initially and then later cover and cook. a few drops of oil can also be added to reduce the frothing.
note: to make the chana dal gluten free, omit adding the asafoetida (hing).
full recipe - adapated from