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    You are in: Home / Recipes / Masala Chana Recipe
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    Masala Chana

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs

    45 mins

    Pietro's Note:

    Chickpeas are cooked in a variety of ways all over India. Tamarind adds a sharp, tangy flavour to this slowly simmered curry.

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    Units: US | Metric


    1. 1
      1. Place chickpeas in a large pan and add double the volume of cold water. Bring to the boil and boil vigorously for about 10 minutes. Skim off any scum that rises to surface using a slotted spoon. Lower heat, cover pan with a tight fitting lid and simmer chickpeas for about 11/2 to 2 hours or until chickpeas are tender.
    2. 2
      2. Meanwhile, break up the tamarind and soak in the boiling water for about 20 minutes. Rub the tamarind through a strainer into a bowl. Discard any stones or fibre left in the strainer.
    3. 3
      3. Heat the oil in a large heavy pan and fry the cumin seeds for 2 minutes, until they splutter. Add the onion, garlic, ginger and chilli and fry for 5 minutes.
    4. 4
      4. Stir in the cumin and coriander with the tumeric and salt and fry for 3 or 4 minutes. Add the chopped tomatoes. Bring to the boil and then simmer for 5 minutes.
    5. 5
      6. Drain the chickpeas and add to the tomato mixture together with the garam masala and tamarind pulp. Cover and simmer gently for 15 to 20 minutes.
    6. 6
      7. Garnish with chopped chilli and onion before serving.

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    Nutritional Facts for Masala Chana

    Serving Size: 1 (235 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 350.4
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 322.7 mg
    Total Carbohydrate 53.2 g
    Dietary Fiber 13.5 g
    Sugars 17.4 g
    Protein 13.8 g

    The following items or measurements are not included:

    fresh gingerroot

    garam masala

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