Channa Masala

Banarasi Channa Masala

Banarasi Channa Masala – Street Food King

This recipe comes from a memory, of the many times I shared a meal of channa with my father. It’s an homage to his college town of Banaras, one of the most ancient cities of India, and a street food haven where channa is king.

The spice blend for this recipe is based on a blend my sister created and is used at her family’s restaurant in our hometown of Dhanbad. I layered on some additional elements that give it the perfect tang and earthy aromas that you would find in a pot of piping hot channa.

Serve this Banarasi Channa Masala with hot basmati rice, homemade naan, and enjoy the leftovers cold with a crusty bread like I do for lunch.

Serves 4-6

Soaking Time: 4-6 hrs | Instant Pot/Pressure Cooker Time: 30 minutes | Stovetop Cooking Time: 55-70 Minutes (if using)

Ingredients You’ll Need:

    1 large onion diced
    1 tsp. minced garlic
    1 tbsp. minced ginger + 1” smashed
    1 cup grated tomatoes, skin discarded (or 1/2 cup crushed tomatoes)
    1” in. jalapeno minced (adjust for level of spiciness)
    2 tbsp. olive oil
    4-5 cups of water
    1 tbsp. Tomato Paste
    Salt to taste
    Chickpeas from the pouch
    Whole spices from the pouch
    Blended spices from the pouch
    1/2 tbsp. lemon juice for garnish

Watch Cooking Video – Coming Soon!

Instant Pot Cooking Directions:

  1. Rinse and wash the chickpeas in a bowl, cover with 3 inches of warm/hot water and soak for at least 4 hours. When done, drain and set aside.

  2. Peel and dice or grate the onions & tomatoes & mince the garlic, ginger & jalapeno.

  3. Start the Instant Pot’s Sauté mode; add the olive oil, when hot, add the whole spices from the kit. Sauté the spices for a few seconds until the Afghani cumin sputters.

  4. Then add the onions, ginger, garlic & jalapeno, stir for a 5-8 minutes let the onions brown on the edges. Add the tomato paste & tomatoes and stir-fry for another 2 minutes, let the tomatoes dry out a bit.

  5. Add the dry spice blend from the kit and stir-fry another minute, you’ll smell the aroma of the spices as they bloom.

  6. Add the drained chickpeas into the pot and stir, add 3½ cups of water, salt to taste and scrape any particles into the broth.

  7. Shut the lid, ensure the valve is closed and Pressure Cook for 30 minutes at Normal mode.

  8. Let the steam release naturally, open the lid when the red valve button is down – indicating that the pressure is over. Smash a few beans against the pot and turn on the Sauté mode to let some of the liquid burn off. Simmer for 6-8 minutes, this will help thicken the sauce, serve with a splash of lemon juice.

Serve hot with basmati rice or naan. Here’s a recipe for naan.

To make this Traditionally (on Stovetop):

  1. Drain the soaked chickpeas and place in a large pot with 4-5 cups of water along with the smashed piece of ginger and the black cardamom from the bag of whole spices and bring to a boil on medium-high for 55 minutes, as the beans start to soften, stir and set to simmer, add more hot water if needed. At around the 35-minute mark, add salt to season the chickpeas.

  2. While the chickpeas are cooking, heat the oil in a heavy-bottomed pan, add the Afghani cumin from the whole spice pouch, and stir-fry for a few seconds until the seeds sputter; turn the heat to medium & add the onions, ginger, garlic & jalapeno, stir for a 5-8 minutes let the onions brown. Add the tomato paste & tomatoes and stir-fry for another 5 minutes, let the tomatoes dry out.

  3. Add the dry spice blend and stir-fry another 3 minutes, you’ll smell the aroma of the spices as they bloom.

  4. Scoop the cooked chickpeas into the pan along with a cup of the cooking liquid. Taste and adjust the seasoning.

  5. Simmer for 6-8 minutes, stirring occasionally, smash a few beans against the pot with the back of your spoon, this will help thicken the sauce, or add more of the cooking liquid if you prefer more sauce. Serve with a splash of lemon juice.