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.
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1 tsp
Dry Mango Powder/Amchoor Powder - 1.5 tsp
Curry Leaves - 10-12