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.
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.
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