Chana masala, also known as chole masala, is a chickpea curry cooked in a tomato-based sauce, originating from the Indian subcontinent and serving as a staple of North Indian and Pakistani cuisine, particularly Punjabi cooking. Dried chickpeas are soaked overnight, then drained, rinsed and cooked with onions, garlic, ginger, chili peppers, chopped tomatoes and spices such as amchoor, coriander, cumin, garam masala and turmeric. The finished dish is commonly garnished with fresh cilantro and citrus wedges and served alongside breads such as bhatura, puri or kulcha.
Facts
Origin RegionSourced to the subject's own accountIndian subcontinent (North Indian and Pakistani cuisine, particularly Punjabi cooking) 1 Connections
Open Questions
Source Chana Masala (Wikipedia)
Sources
1. Chana Masala (Wikipedia)
WikipediaIntroduction, first sentenceQuote, Introduction, first sentence
Chana masala (also chole masala or chholay) is a chickpea curry cooked in a tomato-based sauce, originating from the Indian subcontinent.
Open Questions (1 open question)
When did chana masala emerge as a distinct dish on the Indian subcontinent?
Wikipedia's own entry names the dish's regional home (the Indian subcontinent, North Indian and Pakistani cuisine) but gives no date or period for its emergence anywhere in the article.
What would resolve this A food-history source dating chana masala's emergence as a named dish, as distinct from the much older general history of chickpea cookery in South Asia.
food historyChana Masala (Wikipedia)
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