Chana masala | Chole masala

My previous cooking recipe post was of Batoora in which I said the best combination of Batoora is chole masala. So, today we will be making chana or chole masala. Chana masala can be prepared in different ways. Either you can prepare the curry completely in a pressure cooker or you can add the cooked chana to a kadai which contains masala. In this recipe, I am following the second method.

It is better to soak chana dal in water overnight since the cooking time of chana dal is more compared to other lentils. If the chana dal is not soaked, you have to cook more time by increasing the number of pressure cooker whistles. Before cooking, make sure to wash the chana dal using a colander.

This curry is not much spicy. The cooking time is approximately 50 minutes. This recipe can serve 6 people.

This recipe is so flavorful and what makes it work is the use of fresh ingredients. The adding of cornflour and grinded cashew makes a thick gravy for the curry. It will be better to go for home made ginger garlic paste rather than the store bought packet to maintain the actual aroma of the curry.

Chole Masala


  • Chana dal (soaked overnight) – 2 cup
  • Onion finely chopped- 4
  • Tomatoes chopped – 2
  • Green chilli – 2
  • Ginger garlic paste – 1 tablespoon
  • Turmeric powder- 1/4 teaspoon
  • Kashmiri chilli powder- 1 teaspoon
  • Coriander powder- 2 teaspoon
  • Garam masala – 1/2 teaspoon
  • Cornflour – 1 teaspoon
  • Cashewnuts – 10 nos
  • Grated coconut – 2 tablespoon
  • Coriander leaves – to garnish
  • Salt – 1 teaspoon

Method of preparation:

  • Pressure cook the Chana dal by adding 1 teaspoon salt and 1/4 teaspoon of turmeric powder for 6 whistles in medium flame or till the chana dal is cooked
  • Heat oil in a kadai
  • Add chopped onions and saute till the onion becomes translucent
  • Then add ginger garlic paste, green chilli and tomatoes
  • Saute the mix well till it becomes soft
  • Further add kashmiri chilli powder, coriander powder and garam masala to it
  • Keep the flame low and stir the masala till the raw smell of the powders eliminates
  • Allow the masala to cool
  • Grind the prepared masala by adding sufficient hot water
  • After that, add the grinded mix back to kadai
  • Add the pressure cooked chana dal into kadai along with the water in which chana dal was cooked
  • Add cornflour to the prepared masala
  • Grind cashewnut and grated coconut along with some water to make a paste
  • Add the cashewnut mix to the kadai
  • Add hot water to kadai if you need more gravy and also check the salt
  • Garnish the curry with coriander leaves
  • Serve hot with batoora, puri, chappathi, rice etc.
Chole masala

Kadala curry

Kadala curry or black chickpea curry is made using black chickpea with grinded coconut.Black chickpeas being a good source of proteins, this curry is nutritious and healthy. This curry is one of the most common breakfast curries in kerala.

It goes well with puttu, idiyappam, paratha, poori, etc. It can also be used as side dish for rice. When I hear of puttu, the best vegetarian combination that comes in my mind is this kadala curry. I will share the recipe of Kadala curry. Here is how to do it.Please do try at home.

First let’s see the ingredients for this preparation.


  • Kadala/Black chickpeas – 1 cup
  • Grated coconut- 1/2 cup
  • Onion – 2
  • Tomato – 1
  • Ginger garlic paste- 1 tspn
  • Turmeric powder- 1/4 tspn
  • Chilli powder- 1/2 tspn
  • Coriander powder – 1 tspn
  • Garam masala – 1 tspn
  • Green chilli – 2
  • Salt – as per required
  • Water
  • Oil

Method of preparation :

  • Rinse and soak the black chickpeas in 2 cups of water overnight
  • Pressure cook the chickpeas by using the same water + additional 1 cup of water by adding 1 tsp of salt
  • Meanwhile when the chickpeas are getting cooked,take a kadai
  • Add 2 tablespoon of oil
  • Add onion,stir and saute for a minute
  • Then add ginger garlic paste and green chilli
  • Saute till the onion becomes golden brown
  • Add tomato
  • Now add turmeric powder,chilli powder,coriander powder and garam masala
  • Stir the masalas very well on a low flame and saute for a minute
  • Grind the grated coconut and one handful of cooked chickpeas by adding some water
  • Add it to the prepared masala
  • Finally add the cooked black chickpeas/kadala to it
  • Add the chickpeas stock also
  • Taste and add salt if needed
  • Let the curry boil
  • Simmer until all the flavors and the chickpeas are well blended
  • Garnish the curry with curry leaves.

NB : Grinding together grated coconut and some cooked chickpeas gives a good texture for our curry.