Skip to content
From the M.D. kitchen
Dhaniya Chana Masala
A good chana masala is all about the masala: onions cooked golden, tomatoes cooked down, and M.D. Coriander Powder for that earthy, fragrant base. A spoon of Mahadev Rajwadi Garam Masala at the end ties it together.
- Time40 min (plus soaking overnight)
- Serves4
- Made withM.D. Coriander Powder
How to make it
- Pressure cook the soaked chana with 3 cups water and salt for 5 whistles, till soft.
- Heat 3 tbsp oil in a kadhai and add the jeera.
- Add the onions and cook till golden, about 5 minutes.
- Add the ginger-garlic paste and green chilli and stir for a minute.
- Add the tomatoes and cook till the oil leaves the sides, about 5 minutes.
- Turn the flame low. Add the coriander powder, chilli powder and haldi and stir for 20 seconds.
- Add the cooked chana with 1 cup water and simmer for 10 minutes.
- Add the garam masala and mash a few chana with the back of the spoon to thicken the gravy.
- Top with chopped coriander and a squeeze of lemon. Serve with rice or roti.
Step 1 of 9
In the kitchen
Soaked chana, onion, tomato and a generous spoon of dhaniya powder 
Tip the chana in once the masala turns golden and leaves the oil
Good to know
- Forgot to soak the chana? Soak it in hot water for 2 hours and give it 2 more whistles.
- For a darker gravy, cook the onions a little longer, till deep brown.
Masalas in this recipe
-
-
-
-
BestsellerPremium
Questions
Why add coriander powder to chana masala?
M.D. Coriander Powder thickens the gravy a little and gives chana masala its earthy, mellow taste, so the chilli does not take over.
Can I use canned chickpeas?
Yes. Rinse them, skip step 1 and simmer for 5 minutes in step 7.
From the M.D. kitchen
Cook next
-
Bharli Vangi
Bharli Vangi: See full recipe -
Kolhapuri Egg Curry
Kolhapuri Egg Curry: See full recipe -
Kala Masala Amti
Kala Masala Amti: See full recipe
