Have you attempted to recreate a cherished recipe from your mom or grandmother, only to find it a challenge to get the exact details? I had a light-hearted conversation with my mom when I asked her to guide me through her channa masala preparation:
Okay, I soaked the chickpeas. What's next?
Add them to the pot with water.
How much water should I add?
Just enough.
Is that 1 cup or 2 cups?
The water should sit about 2 inches above the chickpeas. It varies.
*I pour in water and flip my phone camera to check if it's the right 2 inches.
Add more. You can always adjust later.
What about the tamarind? How much should I use?
Just break off a piece of the block and soak it.
What size piece?
Just grab a bit from the block.
But how large? A quarter of the block?
No, that's excessive.
My mom is such a natural in the kitchen that she hardly measures anything, operating solely on instinct. It's amusing, really. While we both felt a tad frustrated—me for the lack of clear instructions, and her for my inability to read her mind—it turned into a fun cooking session.
As autumn approaches, my longing for my mom's homemade meals intensifies. I had to uncover her method for crafting one of my favorite dishes. Since her channa masala holds a special place in my heart, I just had to share it!
After four tries and seven phone calls to get it right, I finally transcribed a recipe that's mostly replicable. But hey, the fifth time's a charm!
On a serious note, there's something lovely about a recipe that isn't precisely documented. Cooking should be intuitive, right? It's about tasting and adjusting as you go. I attempted this channa masala four times, aiming for exact replication, but each batch turned out differently based on my mood. Once, I wanted to amp up the spice, so I added more channa masala. Another time, I didn't have ginger, and it turned out fine without it!
Consider my recipe a guideline, knowing that you can tweak it as necessary.
You might come across a few unfamiliar ingredients that truly define this dish.
Tamarind.
This is tamarind! I use it in two forms for this recipe. First, I prepare tamarind water to add during cooking. Just break off a piece of tamarind from a block (this brand works well) and soak it in warm water in the microwave. After mashing it, strain the liquid into the channa for a delightful tangy flavor. If you can't find the block, some friends of my mom prefer bottled tamarind. I haven't tried that, but start with about 1 tablespoon of tamarind water in 1 cup of water. Also, don't forget to top your channa with tamarind chutney. While I haven't bottled my mom's version yet, you can find plenty of options at your local Indian grocery store.
Channa Masala.
You know I adore chaat masala, but let's welcome channa masala. I use my mom's homemade blend, but here's a solid store-bought option.
The best part? This dish is (almost) a one-pot meal! You only need a couple of side bowls for the prep, as everything cooks in the instant pot.
Using an instant pot or pressure cooker speeds up cooking time, plus you can sauté and cook in the same pot. I've never made this with canned chickpeas, and neither has my mom, so using dried chickpeas means the pressure cooker saves time.
Once you get the hang of it, this dish comes together quickly and is bursting with flavor. Serve it hot over rice or with roti, and enjoy the cozy flavors of fall!
Ingredients
for the masala:
- 2 tablespoons oil
- 2 8-ounce cans of tomato sauce
for the channa:
- 1 1/2 cups dried chickpeas
- 3 cups water
- 1 1/2 teaspoons salt
- 4 cloves garlic
- 2 green cardamom pods
- 1 black cardamom pod
- 1 bay leaf
- 1/16 block of tamarind soaked in 1 cup water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 inch ginger, grated
- 1/4 cup masala (made above)
- 1 scant tablespoon channa masala (spice blend)
- 1/2 teaspoon chaat masala
- to garnish: tamarind chutney, lime wedges, diced red onion, cilantro
Instructions
to make the masala:
- In a small pot, heat the oil over medium heat.
- Add the tomato sauce and stir. Cook until it thickens. Remove from heat and cool, then store in an airtight container in the refrigerator for up to a week or in the freezer.
to make the channa:
- In a large bowl, soak the dried chickpeas in enough water to cover them, adding a bit extra. For 1 1/2 cups of dried chickpeas, I used about 3 cups of water. Let them soak overnight or for at least 8 hours.
- When ready to cook, drain the chickpeas. Add them to the pressure cooker with 3 cups of water, salt, garlic, cardamom pods, and bay leaf. Seal and cook on high pressure for 40 minutes.
- While the chickpeas cook, prepare the tamarind. Place 1/16 block of tamarind in a microwave-safe bowl and cover with 1 cup of water. Microwave for 20-30 seconds. Remove and mash the tamarind into the water. Set aside.
- Release the pressure from the cooker. Remove the lid and discard the whole spices. Pour the cooked chickpeas and their liquid into a bowl and set aside.
- Switch the pressure cooker to sauté mode, add 1 tablespoon oil, and heat over medium.
- Add the cumin seeds and sauté for about a minute until fragrant. Stir in the minced ginger.
- Mix in 1/4 cup of the tomato masala, stirring until fragrant, about 1-2 minutes.
- Add 1 tablespoon channa masala and 1/2 teaspoon chaat masala. Stir well.
- Strain the tamarind water into the cooker, discarding any solids. Stir and let bubble for 2-3 minutes until thickened.
- Return the cooked chickpeas and their liquid to the pressure cooker, mixing with the sauce. Let it simmer for about 10 minutes to thicken. Turn off the cooker and adjust salt to taste.
- Serve the channa with rice or paratha, topping with desired garnishes, including the must-have tamarind chutney! Enjoy!
