One of the most popular dishes that you will find in South Indian restaurants is the Chana Masala prepared with garbanzo beans. This dish has its roots in north india and hugely popular as chole masala, but over time it has been adapted to the South Indian palate. I agree to be sent email.
Today, I am sharing the authentic version of South Indian style Chana Masala and teaching how you can also make it at home. Like my instant pot chana masala recipe, this South Indian chana masala also uses basic ingredients that are easily available in your kitchen pantry. However, the spices and the cooking technique used in this dish give it a distinct flavor and texture.
Why I love this
Simple ingredients: This recipe uses simple and easily available ingredients, making it convenient to prepare at home. Full of flavor: A blend of aromatic spices and herbs gives this dish its bold and authentic South Indian taste. Works well with canned or dry beans. Versatile dish: You can serve this dish with a variety of indian bread like poori or chapathi, or even enjoy it with rice or dosa.
What makes it South Indian?
South Indian cuisine is heavily influenced by using coconut, curry leaves, and tamarind in cooking. This South Indian-style chana masala recipe also follows the same principle of using fresh coconut and herbs in its preparation. Moreover, the dish is cooked in a traditional South Indian way – by making a paste of onions, tomatoes, and spices and then cooking them over a low flame to bring out all the flavors.
Ingredients
Kabuli chana (White Chickpeas) cooked or canned chickpeas Coconut grated Whole spices - Coriander seeds, cumin seeds, fennel seeds, cinnamon, cardamom, cloves and bay leaf. Onion Ginger, and garlic, or ginger garlic paste Tomatoes Cashews Spice powders - Red chili powder, turmeric powder, and garam masala powder.
Instructions
The South Indian chana masala is ready to be served with your choice of bread or rice. Add chopped onions, ginger, and garlic and cook until they turn translucent. Add two teaspoons of oil and all the spices and bay leaf. Cook for 20 seconds. Stir in between to avoid burning at the bottom of the pan. Open the lid after ten minutes, add chopped cilantro. Mix well. Garnish with some more chopped coriander leaves on top for added freshness and flavor.
How to cook chickpeas in a pressure cooker?
Tips
Add a tablespoon of vegan ghee at the end for a richer and creamier texture. You can also use ½ cup of canned coconut milk instead of grated coconut. Add some chopped green chilies while sautéing the onions for a spicier version.
Storage and reheating
You can store leftover South Indian chana masala in an airtight container in the refrigerator for up to 3 days. To reheat, transfer it to a pan and heat it on medium-low heat until warm.
Serving Suggestions
Serve this authentic chana masala with sona masoori rice for South Indian style. For a complete meal, serve with jeera rice, poori, chapathi, or dosa. You can also enjoy it as a side dish with any main course.
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