A north indian gravy recepie made as a side dish for pooris, chapatis or bhatura.

Preparation time: 15mins

Cooking time: 20 mins

Serves: 5 to 6


  • Chana: 2 cups
  • Onion: 2 finely chopped
  • Tomato: 1 finely chopped
  • Green chillies: 2 vertically slit
  • Ginger: a small piece juliened
  • Curry leaves: few
  • Red chilli powder: 1 tbsp
  • Turmeric powder: 1/4 tsp
  • Salt: for taste
  • Chana masala powder: 1 tbsp
  • Cumin seeds: 1/2 tsp
  • Vegetable oil: 2 tsp
  • Coriander leaves: few chopped


  • Soak chana for 4 to 5 hours.
  • Boil chana in pressure cooker with little salt and 3 small cups of water for 3 to 4 whistles.
  • Heat oil in a wok, add cumin seeds, green chillies and curry leaves, let it splutter.
  • Add onions and salt and saute till it becomes golden brown.
  • Add tomatoes and saute till it becomes mushy.
  • Now add all the dry spice powders, sprinkle little water and toss well for a minute.
  • Add the cooked chana along with the water and cook for 5 mins.
  • Garnish with coriander leaves and serve.


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