Dhaba Style Chana Masala From Deserts of Jaisalmer
The Dhaba Style Chana Masala is a lip smacking recipe from the deserts if Jaisalmer Rajasthan. Cooked in ghee and whole spices is what makes this chana masala stand out from the crowd. Serve it along with Puri, Lassi and some onions for a perfect weekend meal.
The Dhaba Style Chana Masala recipe is a lip smacking recipe from the deserts if Jaisalmer Rajasthan. I learnt this from the chef of the desert camp we stayed in. I love this chana masala so much and when I requested for the recipe, the chef who made this, came in and explained to me in detail on how to make it. Cooked in ghee and whole spices is what makes this chana masala stand out from the crowd.
- 2 cups Kabuli Chana (White Chickpeas) , soaked for 8 hours
- 2 tablespoons Ghee , for cooking
- 2 Onions , thinly sliced
- 4 cloves Garlic , finely chopped
- 2 inch Ginger , finely chopped
- 2 inch Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 2 Bay leaves (tej patta) , torn
- 2 Brown cardamom (Badi Elaichi)
- 2 Tomatoes , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Coriander (Dhania) Powder
- 1/2 teaspoon Garam masala powder
- 1 tablespoon Chana Masala Powder
- Salt , to taste
- 5 sprig Coriander (Dhania) Leaves , finely chopped
How to make Dhaba Style Chana Masala From Deserts of Jaisalmer
To begin making the Dhaba Style Chana Masala recipe, prep all the ingredients and keep them ready. Ensure the kabuli chana is soaked for at least 8 hours in water.
Pressure cook the soaked kabuli chana along with little salt and water (at least 2 inches above the chana) for about 45 minutes.
Once you turn off the heat after 45 minutes, allow the pressure to release naturally. The chana should feel very soft, that when you press it between your fingers it will mash easily. Keep this cooked chana aside.
Heat ghee in a large pan; add the onion, ginger and garlic.
Saute until the onions become soft and lightly brown. Add the whole spices at this stage - the cinnamon, cloves, badi elaichi, bay leaves and saute for a few seconds till you can smell the aromas coming through.
Add the tomatoes, turmeric powder, red chilli powder, garam masala powder, coriander powder and chana masala powder. Saute until the tomatoes become mushy and soft.
Once the tomatoes turn mushy, add the cooked kabuli chana. Stir well, check the salt and add more if required. Cover the pan and simmer the Dhaba Style Chana Masala for 35 to 40 minutes so the flavours seep deeply into the chana. Add a little water to adjust the consistency of the chana masala.
Once done, turn off the heat and stir in the coriander leaves into the Dhaba Style Chana Masala.
Transfer the Dhaba Style Chana Masala into a serving bowl and serve hot.