Subru Uncle's Channa Masala(Delicious Chickpea Curry We All Love

Total Time
24hrs 45mins
Prep 24 hrs
Cook 45 mins

This goes well in my house. It was taught to me just the day before I left Oman for Orlando by Subru uncle who has worked for 13 years as a chef in my house. For this recipe, the tamarind juice must be prepared by soaking a 3 inch piece of tamarind in 1 1/2 cups of hot water, squeezing the tamarind piece and extracting the juice. Then collect the required amount of the same in a cup and use.

Ingredients Nutrition


  1. Soak the chickpeas overnight in a large pot in lots of water.
  2. The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
  3. Bring to a boil.
  4. If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder.
  5. Boil until the chickpeas are tender.
  6. Remove from heat and keep aside.
  7. Heat oil in a large pot on high flame.
  8. Once its hot, toss in the cumin seeds.
  9. Allow to crackle.
  10. Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef's Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}.
  11. Once they stop crackling, toss in the ginger, garlic, onions and green chilli.
  12. Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
  13. Add turmeric, red chilli and corriander powders.
  14. Mix well and stir-fry for 5 minutes on medium flame.
  15. Then add the tomatoes, mix well and cook on medium flame for 5 minutes.
  16. Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
  17. The consistency of the tomato mixture should be mushy and in simpler words, really soft.
  18. Add 3 tsps.
  19. of salt.
  20. Mix well.
  21. Add a little shy of 1/2 cup tamarind juice.
  22. Stir in garam masala powder.
  23. Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking.
  24. Mix well and boil on high flame for 10 minutes.
  25. Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side.
Most Helpful

Very easy and delicious. We make it all the time, with precooked chickpeas.

sabrinahom January 13, 2011

I have made this several times now and I have to say it is a great dish. The flavour is really enhanced by the addition of Tamarind.

Choppy-choppy May 02, 2007

I made a half recipe of this the other night and it was fabulous! I used canned chickpeas instead of dry and used the liquid they came in instead of adding water. I halved everything but the tamarind juice - I love the richness tamarind adds to this dish! My husband doesn't like chickpeas but has agreed to try this recipe next time I make it because he liked the sauce so much. We didn't have cilantro on hand so I substituted a little bit of parsley - not as good, but better than nothing.

satogaeru September 04, 2006