The strong, tangy, and deeply fulfilling Chana Masala is the essence of North Indian comfort cuisine. This particular recipe eliminates the waiting step of soaking chickpeas without compromising flavour or creaminess, unlike conventional recipes that ask for soaking them overnight. You can make a fragrant and spicy chana masala in under an hour by using dry chickpeas and pressure-boiling them directly. A thick, masala-laden sauce is made by slowly sautéing onions, tomatoes, and spices; this is the key element. For those hectic weeknights, unexpected visitors, or sudden chana cravings, try this chana masala dish, finished with kasuri methi and a splash of lemon, which you can serve with rice, roti, and a simple salad.