Ingredients
- 1/2 cup kala chana – boiled
- 1 tbsp oil
- 1 tsp cumin seeds
- 1/2 in ginger – cut into julienne
- 1 tsp garlic – grated
- 1 tsp red chili powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 chopped green chili
- 1/2 cup coriander leaves – chopped
- 1 tbsp lemon juice
- 1/2 cup tomato – chopped
- salt
This dry chana masala is a pretty standard dry masala. The chana is a chickpea variant that originates in the West and is slightly larger and lighter in color than other chickpeas. This masala is like carrying an energy booster in a bottle. You can apply it to almost any meal and make it instantly healthier by applying all the powers of the chickpea to your meal. Try making this today and experiment pairing it with different meals.
Dry Chana Masala taste great when they are served hot. Pack them in insulated food containers. or steel lunch box so you can eat it warm after a few hours.
Health Benefits
The primary ingredient in this dish are chickpeas. The inclusion of chickpeas alone makes it a powerhouse meal overflowing with essential nutrients, vitamins, and minerals, and their subsequent health benefits. It is a superfood; they are noted for their surplus of health benefits. A single chickpea is filled with protein, dietary fiber, and carbohydrates. It’s also a great depository of essential minerals like iron, zinc, folate, and phosphorus; and vitamins like vitamin A, B6, K, and B12.
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How to make Dry Chana Masala
Note: Be careful while adding the salt because we have already added the salt in the chana while boiling.
Note: If required add little water.
Trivia Chickpeas are sometimes referred to as suchgarbanzo. |
