The most important thing about gram spices is that you can include it from festivals to everyday food. The spices used in it give it depth and sharpness, while onion-tomato gravy makes it rich. Let’s know the easy and traditional method of making it.

Required material

White gram – 1 cup (soaked overnight)

Onion – 2 (finely chopped)

Tomato – 2 (ground)

Green chili – 1 (chopped)

Ginger-garlic paste-1 tbsp

Oil – 2 tablespoons

Cumin – 1 teaspoon

Turmeric – 1/2 teaspoon

Coriander powder – 1 tsp

Red chili powder – 1 tsp

Garam Masala – 1/2 teaspoon

Chana Masala – 1 teaspoon

salt to taste

Green coriander – for garnish

How to make gram masala

Boil gram

Put 3 cups of water and some salt in the cooker overnight and boil it till 4-5 whistles. Keep in mind that gram should be completely soft but not broken. Do not separate the water after boiling gram, gravy will be made in it.

Spice

Heat oil in the pan and add cumin seeds. Then add onion and fry till it turns golden brown. Now add ginger-garlic paste and green chili and fry till the fragrance comes. After this, add tomato puree and add spices (turmeric, coriander, red chili, gram masala, salt) and fry until the oil is left.

Spice

Now add boiled gram to the spices and mix well. Also add boiled water to make a little gravy. Apply a lid and cook on low flame for 10-15 minutes so that the gram is absorbed well.

Garnish and serve

When the gravy becomes thick and the spices are mixed well in the gram, then add garam masala and green coriander over it. Chana masala is ready! Serve hot with bhature, puri, paratha or rice.