Sunday, November 3, 2013

Lahori chana masala (Serves 4)

Chana masala


  1. Kabuli chana/vella kadala 2 cups, soaked atleast for 8 hour
  2. Red Onion 1 medium, thinly sliced
  3. Ginger garlic paste 2 tsp
  4. Water 2 cups
  5. Yogurt ½ cup
  6. Butter/Oil 1 TBSP
  7. Toor dal ¼ cup, cooked
  8. Cumin powder ½ tsp
  9. Garam masala 1 tsp
  10. Turmeric powder ¼ tsp
  11. Red chilly powder 1 tsp
  12. 8. Salt as needed


  • Wash and soak the kabuli chana/vella kadala in water for atleast 8 hours/overnight.
  • Boil the chana in a pressure until 2 whistles and allow pressure to release by itself, drain and set aside.
  • Heat butter/oil in a pan and saute onions along with ginger garlic paste until a nice aroma.
  • Add the cooked chana and give a good mix.
  • Add all the powders and enough salt. Mix well to combine.
  • Now add the cooked toor dal and cook for 5 minutes at medium flame.
  • Add yogurt, mix well with the chana masala and cook for 5 more minutes.
  • Now add water and cook till boiling. Once it start to boil, cover and cook for 20 minutes.
  • Remove from flame and keep covered until ready to serve..



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