Channa Masala Vol 2 (the tangy tamarind one)

Did you give last weeks channa masala a try?

This channa masala recipe is by far my favourite of all the channa masalas (did you know there were more than one?!). I absolutely love the tangy sweetness of tamarind in this. I could eat this by the bowl full.

Best served with a sprinkle of chopped raw onions, tomatoes and a dollop of yogurt. This is a great one pot veg meal. And I made this version sugar free, so it is healthier than the traditional sugar filled one!

Channa Masala (with tamarind)

Tangy and sweet – try this healthy twist on this street food fav.
Prep Time5 minutes
Cook Time20 minutes
Course: Main Course
Keyword: gluten free, Vegan, Vegetarian
Servings: 4


The Spices

  • 3 tbsp oil (I use avocado oil)
  • 2 dried whole red chilli
  • 2 curry leaves
  • 1 piece whole cinnamon
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • pinch black pepper

The Masala

  • 1 can chickpeas
  • 2 cups water

The Finishers

  • 2 tbsp tamarind
  • 2 tbsp apple juice (sugar free)
  • 1 tsp salt


  • Start by heating your wok or pan with the oil. Add all the spices and allow to heat to release flavour, about 2-3 mins. It should get pretty fragrant
  • Add the chickpeas and water and allow to come to a boil and simmer over medium low for about 15-20 mins. Check to see if the chickpeas are soft enough by squishing them with the back of a spoon. If they break apart easily, they are ready.
  • Add the finishers – tamarind and apple juice and stir to combine. Give it a taste and add salt and more red chillies as desired.
  • Serve warm with chopped cilantro, onions & tomatoes as shown.

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