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Dry Chana Masala

  • Veg
  • 30 mins
  • Serves 3
  • Easy



This dry chana masala is a pretty standard dry masala. The chana is a chickpea variant that originates in the West and is slightly larger and lighter in color than other chickpeas. This masala is like carrying an energy booster in a bottle. You can apply it to almost any meal and make it instantly healthier by applying all the powers of the chickpea to your meal. Try making this today and experiment pairing it with different meals.

Health Benefits

The primary ingredient in this dish are chickpeas. The inclusion of chickpeas alone makes it a powerhouse meal overflowing with essential nutrients, vitamins, and minerals, and their subsequent health benefits. It is a superfood; they are noted for their surplus of health benefits. A single chickpea is filled with protein, dietary fiber, and carbohydrates. It’s also a great depository of essential minerals like iron, zinc, folate, and phosphorus; and vitamins like vitamin A, B6, K, and B12.

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How to make Dry Chana Masala

  1. Wash and soak the kala chana over night or for 7 to 8 hrs.
    1. Boil them in the pressure cooker by adding a little salt and water for about 4 whistles or 10 min.
  2. In a non-stick pan heat a tablespoon of oil and temper cumin seeds.
    1. Add ginger garlic and cook till the rawness of ginger and garlic is gone.
    2. Add the boiled kala chana and stir it.
    3. Let it cook for 2 minutes.
    4. Add in all the spices: red chili powder, coriander powder, turmeric powder, garam masala and salt to taste.

Note: Be careful while adding the salt because we have already added the salt in the chana while boiling.

  1. Mix all the masala well and cook for about 4 min.

Note: If required add little water.

  1. Throw in the green chili and cook for a minute.
  2. Add the chopped coriander leaves and few drops of lemon juice.
  3. Mix all the ingredients thoroughly.
  4. Add chopped tomato.
  5. Serve and enjoy!


Chickpeas are sometimes referred to as suchgarbanzo.

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