Chana masala
Chana Masala
Chana Masala (pronunciation: /ˈtʃɑːnə məˈsɑːlə/), also known as channay, chhole masala, chholay, chickpea curry, or chholay curry, is a popular dish in Indian cuisine and Pakistani cuisine. The main ingredient is a variety of chickpea called chana or kala chana. They are twice the diameter of typical chickpeas with a stronger flavor and firmer texture even after being cooked.
Etymology
The term "Chana" means chickpea in Hindi and Punjabi, while "Masala" refers to a blend of spices used in Indian cooking. The dish is named after the main ingredients and the method of preparation.
Ingredients and Preparation
Chana Masala is traditionally made with chickpeas, onion, tomatoes, coriander seed, garlic, chilies, ginger, dried mango powder (amchur, sometimes spelled "amchoor") and garam masala, a blend of spices. The spices are often ground together with a mortar and pestle into a paste called masala. The chickpeas are boiled until they are soft and then are simmered in a sauce made from the masala paste and tomatoes. The dish is often garnished with fresh coriander leaves and served with bread or rice.
Variations
There are many regional variations of Chana Masala. It is often served with bhature (a type of fried bread) in the Punjab region of India and Pakistan. In the region of Gujarat, it is commonly served with a side of sweet and sour tamarind chutney.
Health Benefits
Chana Masala is high in protein and fiber, making it a healthy choice for vegetarians and vegans. The chickpeas in the dish are a good source of iron, magnesium, potassium, and B vitamins. The spices used in the dish, such as turmeric and cumin, have anti-inflammatory and antioxidant properties.
External links
- Medical encyclopedia article on Chana masala
- Wikipedia's article - Chana masala
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