Chana Masala with Fresh Mint

Undoubtedly one of the most popular north Indian vegetarian curries is chana masala. Chana means chickpeas, and masala refers to a blend of spices. Though there are countless variations, the basic elements are onion, ginger, chilies, and—of course—chickpeas, simmered in an aromatically spiced tomato gravy. For this version, I've included fresh mint for an additional layer of flavor that complements the tangy and aromatic qualities in the dish. Chana masala also has the additional benefit of being easy and relatively quick to prepare. It is best served with fresh cooked Basmati rice, your choice of Indian flatbreads, and a vegetable side for a complete and satisfying meal.

Chana Masala with Fresh Mint

Recipe by Lisa Turner
Cuisine: Indian
Published on November 1, 2024

A take on the north Indian classic chana masala with fresh mint

Preparation: 20 minutes
Cooking time: 1 hour 40 to 50 minutes

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Ingredients:

1 cup dried chickpeas
1/2 cup dried chana dal (split chickpeas)
3 to 4 black cardamon pods
3 tablespoons olive oil or ghee
1 small onion, diced
2 cloves garlic, minced or crushed
1-inch fresh ginger, minced or grated
3 fresh green chlies, seeded and minced
1 teaspoon ground turmeric
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne
3 medium tomatoes, diced
1 cup fresh mint leaves, trimmed and chopped
1 teaspoon garam masala
1 1/2 teaspoons sea salt
juice from 1 lemon (3 tablespoons)

Instructions:

Rinse the chickpeas and chana dal. Soak in enough water to cover for 8 hours or overnight. Drain, rinse, and then transfer to a large saucepan and cover with several inches of fresh water. Add the cardamon pods, bring to a boil, reduce the heat to low, cover, and simmer for 1 hour or until the chickpeas are soft. Discard the cardamom pods and drain, reserving 2 cups of the cooking liquid, drain. Set aside.
Heat the olive oil or ghee in a large saucepan over medium heat. When hot, add the onion and sauté for 6 to 8 minutes until the onion has softened and begins to brown. Add the garlic, ginger and chilies, and sauté for another minute. Stir in the turmeric, ground mustard, chili powder, cinnamon, and cayenne, and stir for a minute. Add the tomatoes, stir well, and simmer for 10 minutes, stirring often, until the tomato has softened and a sauce forms. Stir in the mint, garam masala, and 1/2 teaspoon of the sea salt.
Add the cooked chickpeas and chana dal to the pan and pour in most of the reserved cooking liquid. Stir well, bring to a low boil, reduce the heat to medium-low, cover, and simmer, stirring often, for 20 to 30 minutes. Add more of the cooking liquid or water if the mixture seems too dry, though the mixture should be fairly thick.
Stir in the remaining sea salt and lemon juice. Serve hot, garnished with fresh mint if desired.

Makes 6 servings