Dry Chana masala is a spicy Indian side dish. It is an add-on dish which can be served with vegetables, rice and Chapati. With loads of spices and bag full of flavors it automatically adds taste to your meal.
Dry Chana Masala
Wash blackchana thoroughly 3-4 times and soak them in clean water for about 6-7 hours.
After soaking is done, pressure cook it. Take water in a pressure cooker to cover the black chana and add 1/4 tsp salt. Pressure cook it for one whistle at full flame and 3-4 whistles at sim flame.
To check if Chana is cooked, take out few Chana and mesh it with your fingers (Chana should be cooked until it's tender but slightly firm to the bite).
Drain the water from the cooker with the help of a sieve.
Heat oil in a kadhai, add cumin seeds, asafoetida, cloves, bay leaf, whole red chili,green chillies, and ginger. Saute them.
Add chana and saute for a minute.
Now add turmeric powder, coriander powder, salt, red chili powder, garam masala and lemon juice.
Mix them well. Cook it for about 1-2 minutes.
Garnish with fresh coriander leaves.
Handy Notes :
# Instead of lemon juice, you can add dried mango powder (amchur)