Since boiled chickpeas are easily digestible, chickpeas gravy (chana masala) can be served to people of all ages. Chickpeas gravy goes well with any roti, methi roti, chapathi or even rice dishes like pulav.
I always make sure to use less oil while cooking for dinner as it helps to reduce the load on liver. So here is the recipe for chana masala with little oil:
Cooking Time: 40 min
- Chickpeas (kondakadalai)- 1 cup (200 g)
- Onions (vengayam) – 5 Nos.
- Tomatoes (thakkali)- 3 Nos.
- Ginger (inji) – 1 inch
- Garlic (poondu) – 5 pods
- Cardamom (Yelam) – 1 No.
- Cloves (krambu) – 5 Nos.
- Cinnamon (pattai) – 1/2 inch piece
- Chilli powder (milagai thool) -1 tbsp
- Turmeric powder (manjal podi) -1/4 tsp
- Oil (Yennai) – 1 tsp
- Salt (uppu) – 1 tsp
- Wash & soak chickpeas overnight and rinse with fresh water.
- Pressure cook chickpeas after adding water (in the ratio of 1:2) & turmeric powder (simmer for 10 min after bringing to high pressure).
- Grind onions, tomatoes, ginger, garlic, cloves, cardamom & cinnamon into a smooth paste and keep aside.
- When the pressure is released add ground paste, chilli powder, oil & salt into the cooked chickpeas.
- Pressure cook the above mixture (simmer for 5 min).
- When the pressure is released transfer Chickpeas Gravy to a serving dish and garnish with chopped coriander leaves.
- Serve with any roti, fried rice, or pulao.
- You can reduce oil considerably if you cook any curry using pressure cooker.
- If you want to make it rich & creamy, you may add 25 ml milk or 1 tsp of fresh cream or cashew paste at the end.