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Posted by on Jun 3, 2013 in Indian, missions | 1 comment

Chana Masala(Choley)

Chana Masala(Choley)

Couple of weeks back,i came across this very neat resource from Thriving family fun.I am planning on using this as we make international meal.Kids get to stamp the passport with the respective country stamp.Each stamp has a specific verse for the country.It is not meant for ‘cooking’ around the world per se  but this is one of the visual,I would be using to bring the world to our dinner table with gospel message.


One of the most asked Indian dish by my friends is ‘chana masala’ or spiced chick peas curry.We called it ‘choley’ growing up and still do.Irony is,i was not too fond of ‘chole’ growing up.It was one of those special treat kind of dish.Not reserved for festive occasions but not the everyday dish either.

Chana masala(Chole)

Chana masala(Chole)

Fast forward couple of years,actually lots of years and i have started liking this dish.No that would be wrong to say.I have come to love this dish.So i make it time to time.Looking at the thick rich gravy,my daughter first reaction was,”it is spicy”.You would think,after tasting my cooking,she must have gotten use to it.Not the case,i should say.My son has no problem trying it and asking for more.I had to convince Ms A to try and gladly she approved it.My hubby..hmm..has yet to join the ‘approval’ group and thats ok 🙂

  • I have tasted ‘chana masala’ served at Indian restaurant here.It is quite spicy hot for my palate.We didn’t make spicy back at my mom’s home and i don’t either at my home.You can adjust the spicy pepper to your taste or not add.
Cumin Seeds

Cumin Seeds

  • I have seen ‘garam masala’ being used in this dish.My mom never used it.I think,the dish is good just by itself.It does not need the lift of ‘Garam masala’.It is just my personal preference.If you want to add,you can add touch of ‘garam masala’ on the top of your main spices.
Coriander seeds

Coriander seeds

  • Back home,when my mom makes this dish,she uses dry garbanzo bean(chick peas),soak and boil to make it soft enough to cook with.I am thrilled that i have can version available here.I would recommend using the can garbanzo beans.
  • You can eat chana masala  just as it is with squeeze of lemon juice or chopped onions.You can also make it a meal with rice/tortilla/paratha/poori etc to make it a meal.



Did you know that Coriander seeds are the seeds of Cilantro?In Hindi,we call the leaves ‘Dhaniya Patti’ or coriander leaves in Indian english .Chick peas are ‘Kabuli Chana’ in Hindi and Garbanzo beans here in US

India-Thriving Family Fun

India-Thriving Family Fun


As we were getting ready to eat our meal with Chana masala,i asked our kids who should and how should we pray for the people in India?My daughter immediately responded,we need to pray for ‘your’ family in India,{and her family too,silly girl :-)}.Our son added ,’and for Ms A,(our girl,we are sponsoring in India).My husband lead us into the prayer.Before we headed out to the bed.We did family devotion by reading India verse( Mark 16:15,Proverbs 3:5-6) from the passport stamp.

Chana masala(Chole)

Chana masala(Chole)

Chana Masala(Choley)


  1. 2 cans (14 Oz)Garbanzo beans(chick peas)
  2. 1 Onion chopped
  3. 3 cloves garlic
  4. 1 can(10 Oz) Tomato
  5. 1 tablespoon Tomato paste(optional)
  6. 1 teaspoon grated ginger
  7. Handful of chopped cilantro
  8. Salt to taste
  9. Spices
  10. 2 Teaspoons Cumin seeds
  11. 4 Teaspoon Whole Coriander seeds
  12. 1 Bay leaf(optional)
  13. 1/4 Tespoon Turmeric(optional)
  14. Cayenne pepper to taste


  1. In a pot,add oil,about 2 tablespoon.
  2. Add Onion and garlic and saute it just enough to get translucent.
  3. Take it out in blender and grind it.
  4. Also grind whole cumin and coriander seeds in spice(coffee) grinder.It makes 2 tablespoon of ground cumin-coriander.
  5. In the same pot,add chick peas.
  6. Add onion back to it.Add ground cumin and coriander.
  7. Add rest of spices,turmeric,cayenne,bay leaf,grated ginger.
  8. Stir it for 2-3 mins.
  9. In the same blender,puree the canned tomato and couple sprigs of cilantro,
  10. Add tomato paste and pureed tomato back to the pot.
  11. Add water enough to have borderline soup-stew kind of consistency.Let it come to boil.
  12. Simmer it down until thick stew consistency is reached,about 20-30 mins.
  13. Serve it with chopped cilantro.Sliced chopped onions and squeeze of lemon juice.
  14. Enjoy.

1 Comment

  1. Really enjoyed reading this. The recipe looks easy. Very nicely done, the pics and the tidbits of info, that I always learn something 🙂


  1. Ministry Monday: Passport to Summer Missions | hiveresources - [...] ease of prepping it. It may or may not be a country listed in Thriving Fun. Click to see…

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