{"id":138975,"title":"Chana masala autentic","modified":"2026-06-15T09:41:35+02:00","plain":"N\u0103ut fraged, un masala \u00eenchis la culoare \u0219i o aciditate fructat\u0103: chana masala are tot ce vrei de la un preparat vegetarian cu personalitate.\n\n\n\nN\u0103utul ajunge aproape negru, lucios de la ghee sau uleiul de mu\u0219tar. Sosul nu curge, ci se prinde de boabe, cu note de chimion pr\u0103jit, cardamom negru \u0219i fructe uscate acri\u0219oare. Un chana masala reu\u0219it \u00een\u021beap\u0103 la \u00eenceput, apoi las\u0103 loc unei c\u0103lduri pr\u0103jite \u0219i unei acidit\u0103\u021bi bine conturate. N-are nimic \u00een comun cu curry-urile domolite cu sm\u00e2nt\u00e2n\u0103 sau \u00eenc\u0103rcate excesiv cu ro\u0219ii.\n\n\n\nCu o paratha bun\u0103 al\u0103turi, cu greu te mai opre\u0219ti\n\n\n\nChana masala: ce este?\n\n\n\n\u201eChana\u201d desemneaz\u0103 n\u0103utul. \u201eMasala\u201d se refer\u0103 la amestecul de mirodenii sau la o baz\u0103 deja condimentat\u0103. \u00cen func\u021bie de regiune, \u00eel mai \u00eent\u00e2lne\u0219ti \u0219i sub numele de chole, chholay sau chana masala. Aici r\u0103m\u00e2nem \u00een spiritul chole-ului punjabi: n\u0103ut kabuli, un masala puternic \u0219i un sos bine redus.\n\n\n\nCuloarea \u00eenchis\u0103 vine adesea de la ceaiul negru sau de la amla uscat\u0103, ingrediente bogate \u00een taninuri. Gustul, \u00een schimb, se sprijin\u0103 pe anardana, amchur, kala namak \u0219i mirodenii pr\u0103jite. Versiunile din Pindi sunt mai uscate, aproape \u00eenvelite \u00een mirodenii. Cele din Amritsar \u0219i Delhi p\u0103streaz\u0103 un sos dens, redus p\u00e2n\u0103 c\u00e2nd gr\u0103simea \u00eencepe s\u0103 se ridice u\u0219or la suprafa\u021b\u0103.\n\n\n\nServe\u0219te-l cu un raita de castrave\u021bi, mai ales dac\u0103 ai fost mai generos cu ardeiul iute\n\n\n\nDin Punjab pe str\u0103zile Delhiului\n\n\n\nChana masala \u00ee\u0219i are originea \u00een Punjabul istoric, dinaintea Partaj\u0103rii. N\u0103utul uscat era practic acolo, hr\u0103nitor \u0219i u\u0219or de p\u0103strat. D\u0103 un preparat consistent, f\u0103cut s\u0103 \u021bin\u0103 de foame, dar suficient de parfumat c\u00e2t s\u0103 devin\u0103 un adev\u0103rat fel de m\u00e2ncare de s\u0103rb\u0103toare.\n\n\n\nRawalpindi este asociat cu Pindi chole, mai uscat \u0219i intens pr\u0103jit. Amritsar a dezvoltat o versiune mai bogat\u0103 \u00een sos, cu o baz\u0103 de ceap\u0103, ghimbir, usturoi \u0219i ro\u0219ii c\u0103lite \u00eendelung. Aceast\u0103 tehnic\u0103, numit\u0103 bhunao, este esen\u021bial\u0103: reduci, amesteci \u0219i a\u0219tep\u021bi s\u0103 dispar\u0103 umezeala, iar gr\u0103simea s\u0103 \u00eenceap\u0103 s\u0103 luceasc\u0103.\n\n\n\nDup\u0103 1947, familii str\u0103mutate \u0219i-au dus re\u021betele la Delhi. \u00cen Paharganj, Shri Diwan Chand \u0219i fiul s\u0103u Sita Ram Kohli \u0219i-au v\u00e2ndut chole bhature de pe un mic c\u0103rucior prins de o biciclet\u0103. Combina\u021bia chole bhature a devenit apoi un clasic al micului dejun de duminic\u0103, al pie\u021belor \u0219i al nun\u021bilor: chole \u00eenchis la culoare, bhature pufoase, ceap\u0103 crud\u0103 \u0219i ardei verzi mura\u021bi.\n\n\n\nCa s\u0103 domole\u0219ti iu\u021beala, un lassi indian \u00ee\u0219i face treaba de minune\n\n\n\nIngredientele de baz\u0103 din chana masala\n\n\n\n\n\n\n\nN\u0103utul kabuli st\u0103 la baz\u0103. Dup\u0103 \u00eenmuiere, trebuie fiert p\u00e2n\u0103 devine cremos \u00een interior, f\u0103r\u0103 s\u0103 se sf\u0103r\u00e2me \u00een piure. Un praf de bicarbonat ajut\u0103 la fr\u0103gezire. Ceaiul negru, amla uscat\u0103, cardamomul negru \u0219i scor\u021bi\u0219oara parfumeaz\u0103 apa de fierbere \u0219i dau acea culoare specific\u0103, brun-\u00eenchis\u0103.\n\n\n\nMasala se construie\u0219te pe baz\u0103 de ceap\u0103, ghimbir, usturoi, ro\u0219ii, chimion, coriandru, ardei iute Kashmiri \u0219i condimente aromate. Ro\u0219iile trebuie g\u0103tite suficient de mult c\u00e2t s\u0103-\u0219i piard\u0103 gustul crud. Anardana \u0219i amchur aduc aciditatea fructat\u0103 care pune n\u0103utul \u00een valoare. Kala namak adaug\u0103 acea not\u0103 discret sulfuroas\u0103, imposibil de \u00eenlocuit cu sare obi\u0219nuit\u0103 de mas\u0103.\n\n\n\nPentru un final dulce, gulab jamun sunt alegerea perfect\u0103\n\n\n\n\u0218i gr\u0103simea are rolul ei. Ghee-ul aduce o rotunjime cu note pr\u0103jite, iar uleiul de mu\u0219tar un gust mai direct. La final, kasuri methi, coriandrul proasp\u0103t \u0219i ghimbirul t\u0103iat julienne p\u0103streaz\u0103 preparatul viu. Contrastul dintre n\u0103utul f\u0103inos, sosul bine redus, gr\u0103simea parfumat\u0103 \u0219i aciditatea vie d\u0103 tot farmecul acestui chana masala.\n\n\n\n\n\n\tChana Masala autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPentru fierberea n\u0103utului380 g de n\u0103ut kabuli (uscat, l\u0103sat la \u00eenmuiat peste noapte)3 p\u0103st\u0103i de cardamom negru2 batoane de scor\u021bi\u0219oar\u01030.25 linguri\u021b\u0103 de bicarbonat de sodiu3 linguri de chana dal (sp\u0103lat \u0219i scurs)sare (dup\u0103 gust)1 lingur\u0103 de frunze de ceai591 ml de ap\u0103Pentru masala2.5 linguri\u021be de ghee2 linguri\u021be de ghimbir (ras)4 ardei iu\u021bi verzi (toca\u021bi)1 linguri\u021b\u0103 de chimion1 linguri\u021b\u0103 de past\u0103 de usturoi50 g de ceap\u0103 (ras\u0103)169 g de piure de ro\u0219ii1 linguri\u021b\u0103 de garam masala (pudr\u0103)1.5 linguri\u021be de ardei iute ro\u0219u (m\u0103cinat)1 linguri\u021b\u0103 de coriandru (m\u0103cinat)2 linguri\u021be de masala pentru cholePentru asamblare \u0219i g\u0103tirea final\u0103118 ml de ap\u0103sare (dup\u0103 gust)Pentru finisare \u0219i servire1.5 pumni de coriandru proasp\u0103t (tocat)bhature sau naan cu unt (pentru servire)\t\n\t\n\t\tFierberea n\u0103utuluiPune\u021bi frunzele de ceai, cardamomul negru \u0219i scor\u021bi\u0219oara \u00eentr-o bucat\u0103 de p\u00e2nz\u0103 din muselin\u0103, apoi lega\u021bi-o ca s\u0103 ob\u021bine\u021bi un s\u0103cule\u021b mic.Pune\u021bi \u00een oala sub presiune n\u0103utul kabuli, s\u0103cule\u021bul, chana dal, sarea, bicarbonatul de sodiu \u0219i apa. Amesteca\u021bi bine.G\u0103ti\u021bi sub presiune p\u00e2n\u0103 la 3 fluier\u0103turi, apoi scoate\u021bi s\u0103cule\u021bul \u0219i pune\u021bi-l deoparte.Preg\u0103tirea masalei\u00cencinge\u021bi ghee-ul \u00eentr-o tigaie ad\u00e2nc\u0103, apoi ad\u0103uga\u021bi ghimbirul, ardeii iu\u021bi verzi \u0219i chimionul. C\u0103li\u021bi timp de 20-30 de secunde.Ad\u0103uga\u021bi pasta de usturoi \u0219i ceapa, amesteca\u021bi bine, apoi c\u0103li\u021bi 5 minute.Ad\u0103uga\u021bi piureul de ro\u0219ii, amesteca\u021bi bine, apoi g\u0103ti\u021bi \u00eenc\u0103 5 minute, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd.Ad\u0103uga\u021bi garam masala, ardeiul iute ro\u0219u m\u0103cinat, coriandrul m\u0103cinat \u0219i masala pentru chole. Amesteca\u021bi bine \u0219i g\u0103ti\u021bi 2 minute.Asamblare \u0219i g\u0103tire final\u0103Ad\u0103uga\u021bi n\u0103utul fiert peste masala, apoi turna\u021bi apa \u0219i potrivi\u021bi de sare, dup\u0103 gust.L\u0103sa\u021bi s\u0103 fiarb\u0103 15-20 de minute, p\u00e2n\u0103 c\u00e2nd apa scade, iar n\u0103utul r\u0103m\u00e2ne u\u0219or sosos. Nu l\u0103sa\u021bi preparatul s\u0103 se usuce complet.Finisare \u0219i servirePres\u0103ra\u021bi deasupra coriandru proasp\u0103t, apoi servi\u021bi cu bhature sau naan cu unt.\t\n\t\n\t\tCantitatea final\u0103 de ap\u0103 poate fi ajustat\u0103 \u00een func\u021bie de consisten\u021ba dorit\u0103, \u00eens\u0103 pindi chole trebuie s\u0103 r\u0103m\u00e2n\u0103 u\u0219or sosoase.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138975"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138975\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/124845"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}