12 December 2012,02:50 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Place the drained chickpeas in a large pan with double the volume of water. Bring to the boil for about 10 minutes. Cover and simmer for about an hour or until soft.
  • Heat the vegetable oil in a wok or large pan and fry the cumin seeds until they begin to splutter. Add the chopped onion, garlic, ginger and chilli, fry for 5 minutes.
  • Add the cumin, coriander, turmeric and salt and fry for 2 minutes. Add the tomatoes and tamarind juice. Bring to the boil.
  • Add the chickpeas and garam masala, cover and simmer for about 10 - 15 minutes. Garnish with the chillies and onion.


  • 220 grams dried chickpeas, rinsed, soaked and drained 
  • 220 grams tomatoes, skinned and finely chopped
  • 100 ml boiling water
  • 50 ml Cooking oil
  • 75 ml tamarind juice
  • ½ teaspoon cumin seeds
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 inch piece fresh root ginger, grated 
  • 2 fresh green chillies, finely chopped 
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander 
  • ½ teaspoon ground turmeric 
  • ½ teaspoon garam masala
  • Salt, to taste 
  • Chopped chillies and chopped onion, to garnish

1 comment for “Masala Channa”

    Posted 24 June 2014 at 19:52:08

    really tasty.......n easy

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