Dry chana recipe | How to make dry chole recipe
Dry chana is a delicious stir fried dish made with chickpeas, spices & herbs. It goes very well with rice or chapathi. I usually make this delicious Restaurant style chana masala which is our family favorite. But when I am short of time, this dry chana comes to my rescue. Chickpeas (chana) are considered to be a health food due to their low glycemic index and high fiber content. They also reduce the cardiovascular risk and keep the digestive tract healthy.
The way we cook the chana makes a lot of difference. Chickpeas must always be soaked well for at least 8 hrs in lot of water to prevent bloating and to enhance the absorption of the nutrients.
Soaked chickpeas can also be frozen and used up whenever needed. They must be used up within a month else they lose the taste. Whenever needed rinse well, pressure cook them with very little water for 1 to 2 whistles or boil them till soft using a pinch of baking soda and turmeric.
Pressure cooked ones turn out to be soft and mouth melting.
I usually make this dry chana to go with the plain rice, ghee & some sliced onions, cucumber and carrots.
For more similar recipes, you may check this
How to make dry chana recipe
1. Wash and soak chana over night in lot of water.
2. Drain off the water and add them to a cooker or pot. Add water just enough to immerse them. Add 1 pinch soda-bi-carbonate (optional), turmeric (optional) and cook until soft or pressure cook for 1 whistle. If you skip soda, chickpeas will take longer. So pressure cook for 6 to 7 whistles.
3. Heat oil in a pan, add cumin seeds and mustard seeds (optional). When they splutter add green chili, hing and curry leaves. Add ginger garlic paste and fry until the raw smell goes off just for a minute or two.
4. Add cooked chana, red chili powder, turmeric, salt and garam masala. I also added a bit of kitchen king masala. Saute everything well for a minute.
5. Pour little water or the stock left after cooking channa. Cook for a while for the masala to coat the chana well. Add coriander leaves.
Dry chana or sukhe chole is ready to serve with rice. You can add a tsp of olive oil or ghee for health benefits just before serving.
Dry chana recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 cups chickpeas (cooked, or 1 cup dry chana)
- ½ tsp red chili powder (adjust to taste)
- 1 sprig curry leaves
- 1 pinch asafoetida hing
- 1 tsp ginger garlic paste
- 1 green chili slit or chopped
- ⅛ tsp turmeric (or as needed)
- ½ tsp mustard seeds optional
- ½ tsp cumin seeds (jeera)
- 1 tbsp oil or ghee
- ½ tsp salt (adjust to taste)
- 1 tsp garam masala or kitchen king masala
- Soak chana overnight or 8 hours. Drain and rinse them well.
- Add them to a pressure cooker or pot along with turmeric. To cook them faster, you can also add a pinch of soda-bi-carbonate. This is optional.
- If using pressure cooker, pour 1 cup water. If not using soda, pressure cook for 6 to 8 whistles on a medium heat. With soda, pressure cook just for 1 to 2 whistles. If cooking in a pot, start with 2 cups water. Add more if needed as you cook them.
- They are ready when they are completely cooked, soft and tender. Chana should not be al dente but should be soft enough yet hold their shape.
Making dry chana
- Heat the pan with oil, add mustard, jeera, chili, curry leaves & hing. Let them splutter.
- Add ginger garlic paste and saute quickly to remove the raw smell. Add the cooked channa.
- Add garam masala, salt, turmeric and red chili powder. Mix well. Saute for a minute. Any left over water from the cooked chickpeas can be poured and evaporated.
- Taste test and add more spices and salt to your taste. Transfer dry chana to a serving bowl. Squeeze some lemon juice and serve as a side.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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The recepie was so simple to make and delicious too. I sauted onions along with my spices to add a little extra flavor.
Thank you! So glad to know!
Thank you Swasthi for another great recipe. I used the kitchen king masala. Made it to go with your paneer makhni and vegetable biryani recipes. Yum.
For the chana dish, do you use the powder for the mustard or jeera or seeds?
Thank you! I use mustard seeds and jeera seeds. I have updated it.
Thank you so much for this quick and easy recipe. Can we freeze them after cooking for later use?
I think I am late. Yes you can freeze them
Thank u very much dear friend. Really ur receipes are very useful n very easy to prepare delicious items. My children love to eat by it’s aroma before enter to kitchen. Thanks a lot.
You are welcome. So happy to know your children love the food. Thanks for the comment.
Have a great Weekend!
Thanks i realy enjoyed,it is very useful for me.kindly send vegeterian recipe to my mail
You are welcome. Yes I will register your mail id for free subscription. Please confirm it when you receive the mail.
Thanks for sharing this easy and simple recipe. Chana Masala turned out perfect. God Bless.
Glad to know you liked it
Thanks for trying
Its very useful
This website is brilliant. Waiting for more recipes. 🙂
Will surely keep posting
very tasty and yummy
Chana Masala is a Nice Recipe…….We tried it and felt good…………Thank u……………:)
Happy to know you liked it. Thanks for the feedback
Just made this. Was looking for a chana recipe sans tomato. Totally worked. I recommend using mustard powder instead of seeds because by the time the oil gets hot enough to pop the seeds, it is too hot for the ginger-garlic paste.
Thanks for the feedback Sameer .
Yes i agree.
will try that way next time
How lovely, thank you, I love Indian food and I am vegetarian, I will try this one!<br /><br />Ciao<br />Alessandra
A hot favorite of mine. your photos are superb.
i love channa masala.. tastes good with bhature or poori..