Chana Masala | Slow Cooker Recipes

Chana Masala | Slow Cooker Recipes Super Hungry? Jump to the Recipe

Chana masala is a chickpea dish popular in Pakistani and Indian cultures. Packed with Indian spices such as tumeric, garam masala, coriander and curry, this dish is definitely not lacking in flavor!

I slow cooked mine for 5.5 hours and served it alongside pizza stone naan and mint chutney, for dipping.

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Chana Masala

  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6.1 hours 10 minutes
Chana Masala | Slow Cooker Recipes

Ingredients

  • 1 tbsp ghee
  • 1 red onion, chopped
  • 1 jalapeno, sliced
  • 3 tbsps garlic, minced
  • 2 tbsps ginger, minced
  • 2 tbsps coriander (OR cilantro)
  • 2 tbsps tumeric
  • 2 cups diced canned tomato
  • 2 tbsps paprika
  • 2 tbsps garam masala
  • 2 tbsps cumin
  • 2 tbsps curry powder
  • 2 cups chana dal (dried split lentils)
  • 2 ½ cups chicken broth (OR vegetable broth)
  • cilantro, for garnish (optional)

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

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Instructions

  1. In a skillet over high heat, melt the ghee. Add the chopped red onion and cook until fragrant, about 2-3 minutes.
  2. Add in the half of the jalapeno, and all of the garlic and ginger. Stir until combined. Stir in the coriander and tumeric.
  3. Pour the diced tomatoes into the skillet and stir into the onions and spices. Add the remaining spices: paprika, garam masala, cumin and curry powder. Season with salt and pepper, as desired.
  4. Remove the skillet from the heat and scrape the contents into a slow cooker pot. Add the chana dal and chicken broth. Stir until combined. Season with salt and pepper, to taste.
  5. Cook the chana masala for six hours on high OR ten hours on low. Be sure to stir every few hours. If the chana masala appears too dry, add an additional half cup of broth and cook until it has been absorbed. Serve with naan and chutney. Enjoy!
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