Dhaba Style Chana Masala From Deserts of Jaisalmer

Name: Dhaba Style Chana Masala From Deserts of Jaisalmer
Prep time: 545 min
Cuisine: Rajasthani
Ingredients: 2 cups Kabuli Chana (White Chickpeas); soaked for 8 hours; 2 tablespoons Ghee; for cooking; 2 Onions; thinly sliced; 4 cloves Garlic; finely chopped; 2 inch Ginger; finely chopped; 2 inch Cinnamon Stick (Dalchini); 4 Cloves (Laung); 2 Bay leaves (tej patta); torn; 2 Brown cardamom (Badi Elaichi); 2 Tomatoes; finely chopped; 1/2 teaspoon Turmeric powder (Haldi); 1/2 teaspoon Red Chilli powder; 1/2 teaspoon Coriander (Dhania) Powder; 1/2 teaspoon Garam masala powder; 1 tablespoon Chana Masala Powder; Salt; to taste; 5 sprig Coriander (Dhania) Leaves; finely chopped

By Admin

Prep Time Total in 545 M

Course Lunch

Cuisine Rajasthani

Diet High Protein Vegetarian

The Dhaba Style Chana Masala recipe is a lip smacking recipe from the deserts if Jaisalmer Rajasthan. I learnt this from the chef of the desert camp we stayed in. I love this chana masala so much and when I requested for the recipe, the chef who made this, came in and explained to me in detail on how to make it. Cooked in ghee and whole spices is what makes this chana masala stand out from the crowd.

Ingredients

2 cups Kabuli Chana (White Chickpeas)
soaked for 8 hours
2 tablespoons Ghee
for cooking
2 Onions
thinly sliced
4 cloves Garlic
finely chopped
2 inch Ginger
finely chopped
2 inch Cinnamon Stick (Dalchini)
4 Cloves (Laung)
2 Bay leaves (tej patta)
torn
2 Brown cardamom (Badi Elaichi)
2 Tomatoes
finely chopped
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red Chilli powder
1/2 teaspoon Coriander (Dhania) Powder
1/2 teaspoon Garam masala powder
1 tablespoon Chana Masala Powder
Salt
to taste
5 sprig Coriander (Dhania) Leaves
finely chopped

Instructions

Step 1

To begin making the Dhaba Style Chana Masala recipe, prep all the ingredients and keep them ready

Step 2

Ensure the kabuli chana is soaked for at least 8 hours in water

Step 3

Pressure cook the soaked kabuli chana along with little salt and water (at least 2 inches above the chana) for about 45 minutes

Step 4

Once you turn off the heat after 45 minutes, allow the pressure to release naturally

Step 5

The chana should feel very soft, that when you press it between your fingers it will mash easily

Step 6

Keep this cooked chana aside

Step 7

Heat ghee in a large pan; add the onion, ginger and garlic

Step 8

Saute until the onions become soft and lightly brown

Step 9

Add the whole spices at this stage - the cinnamon, cloves, badi elaichi, bay leaves and saute for a few seconds till you can smell the aromas coming through

Step 10

Add the tomatoes, turmeric powder, red chilli powder, garam masala powder, coriander powder and chana masala powder

Step 11

Saute until the tomatoes become mushy and soft

Step 12

Once the tomatoes turn mushy, add the cooked kabuli chana

Step 13

Stir well, check the salt and add more if required

Step 14

Cover the pan and simmer the Dhaba Style Chana Masala for 35 to 40 minutes so the flavours seep deeply into the chana

Step 15

Add a little water to adjust the consistency of the chana masala

Step 16

Once done, turn off the heat and stir in the coriander leaves into the Dhaba Style Chana Masala

Step 17

Transfer the Dhaba Style Chana Masala into a serving bowl and serve hot

Step 18

Serve the Dhaba Style Chana Masala along with Puri, Kesar Elaichi Lassi and some onions for a perfect weekend meal