Holi, the festival of colors, is celebrated in India by 1.25 billion people. This two-day Hindu spring festival symbolizes the victory of good over evil with people tossing colorful powdery pigments at each other in the streets. Chef Palak Patel shares several recipes that play a role in this amazing celebration, including this one for Chana Masala. So gather around with those you love and even invite your neighbors over for a feast that brings about the start of spring and celebrates joy.

What is Chana Masala?

This Indian dish is a staple of celebrating Holi for its warming and cozy vibes but what exactly is it? Chana Masala’s recipe takes chickpeas and slowly simmers them in a tomato-based sauce. In fact, the name literally means chickpeas and a blend of spices. The sauce usually uses fresh tomatoes alongside cumin, coriander, turmeric, and garam masala. Sometimes you’ll even find amchur (dried mango powder) or chilies for a bit of exotic influence. You can eat this dish on its own but including other Holi dishes or sides like naan bread and basmati rice that let the spices shine.

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Savory Chana Masala

Author: Palak Patel

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Description

Chickpeas simmered in a savory, spiced tomato sauce just screams comfort food.

Ingredients

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2 tbsp grapeseed or canola oil
1 tsp cumin seeds
1 medium yellow onion, chopped
1 large clove garlic, minced
1 small green serrano pepper, minced
1-inch ginger, peeled and grated
1/4 can tomato puree
1 tsp ground coriander
1 tsp ground turmeric
¼ tsp cayenne pepper
½ tsp sugar
2 cans (14 ounces each) chickpeas, drained and rinsed
½ cup of water
1 tsp garam masala
Kosher salt to taste
Lemon wedges, for garnishing
Fresh cilantro, chopped, for garnishing

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Instructions

In a Dutch oven or large saucepan, heat the oil over medium heat and add the cumin seeds. Bloom the seeds in oil for a minute, stirring frequently, the seeds will become a fragrant and medium shade of brown. Reduce the heat carefully to avoid burning the seeds.
Add the onion, garlic, ginger, and serrano pepper. Cook for about five minutes, stirring often. Add the tomato puree and cook for another 10 minutes. Stir in coriander, turmeric, cayenne pepper, salt, and sugar.
Raise the heat to medium-high and add the chickpeas and water. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop about 15 minutes.
Garnish with a lemon wedge and sprinkle with fresh cilantro.
Serve with naan or rice.