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

READY IN: 24hrs 45mins




  • Soak the chickpeas overnight in a large pot in lots of water.
  • The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
  • Bring to a boil.
  • 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.
  • Boil until the chickpeas are tender.
  • Remove from heat and keep aside.
  • Heat oil in a large pot on high flame.
  • Once its hot, toss in the cumin seeds.
  • Allow to crackle.
  • 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}.
  • Once they stop crackling, toss in the ginger, garlic, onions and green chilli.
  • Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
  • Add turmeric, red chilli and corriander powders.
  • Mix well and stir-fry for 5 minutes on medium flame.
  • Then add the tomatoes, mix well and cook on medium flame for 5 minutes.
  • Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
  • The consistency of the tomato mixture should be mushy and in simpler words, really soft.
  • Add 3 tsps.
  • of salt.
  • Mix well.
  • Add a little shy of 1/2 cup tamarind juice.
  • Stir in garam masala powder.
  • 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.
  • Mix well and boil on high flame for 10 minutes.
  • Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side.