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Chana masala, literally mix-spiced chickpeas, also known as channay, chole masala, chole or chholay (plural), is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpeas also known as chana.

Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana. 

Chana masala is fairly dry and spicy with a sour citrus note (the flavor usually comes from coriander and onion).

Chana are usually replaced by chole in most restaurants and both versions are widely sold as snack food and street food in the Indian subcontinent.

Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, coriander seeds or powder, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled amchoor), crushed pomegranate seeds (anardana), and garam masala.

In India, it is sold by street vendors and restaurants, and may be eaten with puri/poori, bhatoora or kulcha (veariety of Indian breads).

It is popular mainly in northern India, and also notably in the region of Gujarat. In the Gujarat and Rajasthani areas, it is commonly cooked dry, with tangy spices.

This restaurant style dry chana masala recipe is incredibly easy to cook and also it's so flavorful and delicious. You can also serve it with  garlic or plain naan, tandoori roti.

It is one of my family's favourite dish. I use to make it with chickpeas (white one), but I also ate the one with the black chickpeas at my friend's place. Both are super yummy dishes. 

Here I am sharing with you all the one with white chickpeas (chole) which we normally use to have with tandoori roti or with garlic naan and/or with raita either boondi raita or cucumber/kheera raita.

But if you wish to have it with rice, you can make gravy version of this. 

Ingredients

Preparation

• Wash properly the chickpeas with water for 4-5 times and then soak them for overnight in enough water or for at lease 8-9 hours.

• Once done put the soaked chickpeas in a pressure cooker. Add 3-4 times of water in it and then pressure cook them.

• Pressure cook on a high flame. Once steam starts to come out, turn the flame to medium and then cook for about 20 minutes or till they are cooked completely.

• The chickpeas should be cooked properly. To check whether they are cooked well, mash it between your thumb and fingers or you can mash with a spoon also.

• If not cooked properly, pressure cook them once again for 5-10 minutes or till they are cooked properly.

• Once chickpeas are cooked properly, take out the water and keep them aside for later use. 

• Heat oil in a pan on a medium flame. Once oil gets hot, add dry red chillies (break into half), cumin seeds (jeera), finely chopped green chillies, bay leaves and curry leaves. Sauté for 1-2 minute. Stir in between.

• Now add finely chopped onions and cook them till they gets translucent. Stir in between so that they won't burn.

• Then add finely chopped ginger and garlic and cook on medium low flame for 1-2 minutes. Mix in between.

• Now add turmeric powder (haldi), red chilli powder, coriander powder, garam masala, dry mango powder (amchoor powder) and salt. Mix everything well.

• Then add chopped tomatoes and let them cook till they gets little mushy. Stir occasionally.

• Then add already boiled chickpeas and some water (if required) into it and mix everything very well.
  

• Cover it with a lid and cook for another 7-10 minutes on a low flame. Mix in between.

• Yummy dry chana masala/chickpeas masala is ready to serve.

• Serve them with tandoori roti/naan (either plain or garlic) or kulcha and/or with raita (either boondi or cucumber).

• Enjoy with your loved ones, with your friends and family.