Chana Masala Recipe / Chole Masala / Chickpea Masala / Kondakadalai kurma with step by step preparations & photos. This is my all time favorite restaurant style chana masala is made with sprouted black chana and with some spices. It is very easy to prepare and can say this as a one-pot chole masala recipe in the pressure cooker. It serves well with the combination of chapathi/paratha/roti, idiyappam, poori, appam and even for idli/dosai.
I like to have this chana masala alone even without any other dishes. Before marriage, I was working as a software engineer in a company and stayed in a hostel in Chennai. That time, when I & my friends were going for shopping in the t.nagar (it is the place where the lot of shops for purchasing everything from clothes, jewelry, accessories, groceries and all), we used to buy & eat this chana masala and enjoyed a lot. We couldn’t get back those days again ever. Those days are always memorable memories.
Ok. Now let’s go to have a look at how to make sprouted chana masala recipe at home. Hope you like this recipe & share your thoughts below in the comment section.
Sprouted Chana Masala Recipe / Kondai Kadalai Kurma Recipe
Sprouted Chana / Chickpea / Kondakadalai – 1 Cup
Sesame Oil / Nallennai – 3 to 4 tbsp
Onions (big or small) / Vengayam – 1 Cup Chopped
Tomato / Thakkali – 1 Chopped
Ginger Garlic Paste / Inji Poondu Paste – 1 tbsp
Kasuri Methi Leaves / Dried Fenugreek Leaves – 1/2 tsp Crushed
Curry Leaves – 1 spring
Coriander Leaves / Cilantro / Koththamalli Ilai – For garnishing
Water – 1 3/4 Cup
Sea Salt / Non-Iodized Salt / Kal Uppu – as needed
Bay Leaf / Biryani Ilai – 1
Cinnamon / Pattai – 1 long piece
Cloves / Kirambu – 4
Cumin Seed / Jeera / Seeragam – 1 tsp
Fennel Seeds / Saunf / Sombu or Perunjeeragam – 1/2 tsp
Turmeric Powder / Manjal – 1/4 tsp
Red Chili Powder / Milagai or Vaththal Podi – 1/2 tsp (adjust)
Coriander Powder / Koththamalli Podi – 1 tsp
Kashmiri Chili Powder – 1/2 tsp
Pepper Cumin Powder / Milagu Seeraga Podi – 1/2 tsp
Fennel Powder / Sombu Podi – 1/2 tsp
Garam Masala – 3/4 tsp
How to prepare chana masala recipe with step by step images
1. Wash & soak chickpea in the water overnight. Next day morning drain the water completely. Take a clean cotton cloth or sprout making container, put the drained chickpea and tie the knot using top of the cloth or using any thread or rubber band and hang it on your shelf handle or at your convenient place. The sprout begins to form in 12 to 24 hours according to the weather condition. Sometimes it may take upto 2 days to begin the sprouts. The same method we can follow to sprout the millets. Click HERE to see the process.
2. Heat oil in a pressure cooker, add all the spices mentioned under the spices table. Saute for sometimes.
3. Add chopped onions & curry leaves. Saute until the onions are soft.
4. Add ginger garlic paste till the raw smell goes away.
5. Add chopped tomatoes and cook for 2 minutes.
6. Then add all the masala powders in the ‘masala powders’ table. Cook until the oil separates from the sides of the cooker. This texture will give good taste to the chana masala.
7. Now, add the sprouted chana and mix well.
8. Pour 1 3/4 cups of water.
9. Add required salt.
10. stir well
11. Bring the water to boil.
12. Add 1/2 tsp of crushed kasuri methi leaves and mix well.
13. Close the lid and allow for 10 to 12 whistles. Switch the flame off and let the steam escapes itself.
14. Garnish with coriander leaves.
15. Yummy sprouted chana masala is ready to serve now. Serve along with chappathi/roti/paratha, idiyappam, poori, idli/dosa.