Chana Masala: What to Know About the Indian Chickpea Dish
Explore chana masala, its chickpeas and spices, common accompaniments and how it differs from chana dal.
Chana masala is a chickpea dish from the Indian subcontinent, commonly made with a spiced onion-and-tomato sauce. A Punjabi-style version is often called chole or chole masala. It can be lively, savory and tangy, with soft chickpeas that hold their shape in the sauce.
There are many regional and household approaches. Some recipes use a particular chole masala spice blend; others build their own mix. The shared pleasure is a pot of chickpeas with enough flavor to make the rice sit up and pay attention.
What goes into chana masala?
Chickpeas are the main ingredient. Onion, tomato, ginger, garlic and spices commonly form the sauce, though the combination varies. A Punjabi chole recipe from Dassana's Veg Recipes uses white chickpeas and a roasted spice blend. The amount of heat and sourness depends on the cook.
Is it the same as chana dal?
No. Chana masala is a prepared dish, often made with whole chickpeas. Chana dal is a split, skinned form of a smaller chickpea. They are related, but a packet of chana dal will not give the same whole-bean texture as the chickpeas in a chole recipe.
Can you use canned chickpeas?
Yes, in a recipe adapted for them. Canned chickpeas are already cooked, so drain or rinse them as the recipe directs and warm them in the sauce. Dried chickpeas need soaking and thorough cooking first; they should be tender all the way through before the dish is finished.
What do you serve with it?
Depending on the version and occasion, chana masala may be served with rice, roti, naan, kulcha or bhatura, a fluffy fried bread. Ask about ingredients if you need a vegan or allergen-safe meal; recipes and accompaniments vary.