Dry Chana Recipe
Dry chana recipe is one of the basic recipes made with chickpeas in a South Indian style. It can be served with rice or roti.
Dry chana recipe is one of the basic recipes made with chickpeas in a South Indian style. It can be served with rice or roti.
- salt to taste
- 1 tbsp. oil
- 1 tsp ginger garlic paste
- 1 sprig curry leaves
- â½ tsp red chili powder
- turmeric as needed
- â½ tsp jeera or cumin
- 2 cups cooked chickpeas or channa (1 cup raw)
- pinch hing (asafoetida)
- 1 green chili
- â½ tsp mustard (optional)
- 1 tsp. garam masala
- half tsp. jeera /cumin or kitchen king masala
- half tsp red chili powder
- Carbohydrate 1.48797606829595 g
- Cholesterol 0 mg
- Fat 0.0323076923043109 g
- Fiber 0.237136752066602 g
- Protein 0.313018803410598 g
- Saturated Fat 0.00360111111019588 g
- Serving Size 1 1 Serving (18g)
- Sodium 1164.43388888883 mg
- Sugar 1.25083931622935 g
- Trans Fat 0.0100221367510592 g
- Calories 6 calories
Step-by-step
- Soak chana overnight to 8 hours.
- Drain and cook them with 1 cup water, a pinch of soda and turmeric. You can cook for 1 to 2 whistles on a medium heat in a pressure cooker or boil them in a pot with 2 cups of water.
- 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 leftover water from the cooked chickpeas can be poured and evaporated.
- Transfer dry chana to a serving bowl.
My Simple Dry Chana Recipe: A Weeknight Staple
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Dry Chana recipe has become a staple in our house – it's incredibly versatile, easy to make, and surprisingly flavorful. It's perfect for a weeknight dinner, and the leftovers are just as good the next day (if there are any!).
What I love about this recipe is its simplicity. It relies on pantry staples and fresh ingredients, making it a perfect go-to when I'm short on time or inspiration. The dry chana itself is incredibly satisfying; the chickpeas are hearty and flavorful, and the subtle spices add a depth that elevates the dish beyond just a simple side. It's the kind of comfort food that reminds me of home, yet is quick enough for my busy lifestyle.
The beauty of this recipe lies in its adaptability. You can adjust the spice level to your liking, adding more or less chili powder depending on your preference. Feel free to experiment with different spices too; a pinch of cumin or coriander would add another layer of complexity. The best part? It's fantastic served with rice, roti, or even as a filling for a quick and easy wrap. It's a true testament to how simple ingredients can create a truly delicious and satisfying meal.
I often prepare a large batch on the weekend and store it in the refrigerator for quick weekday lunches or dinners. This allows me to enjoy a healthy and flavorful meal without spending too much time in the kitchen during the week. It’s a time-saver, a money-saver, and a flavor-winner, all rolled into one delicious and simple dish.
Beyond its practicality, this recipe holds a special place in my heart. It’s a recipe passed down, slightly adapted to fit my own taste and schedule. Each time I make it, I'm transported back to simpler times, filled with the comforting aromas of home-cooked food. It’s more than just a recipe; it’s a connection to my heritage and a reminder of the importance of simple, wholesome meals.
So, if you're looking for a quick, easy, and flavorful recipe to add to your repertoire, I highly recommend giving my Dry Chana recipe a try. It's a versatile dish that's perfect for any occasion, and I guarantee it will quickly become a family favorite. Let me know in the comments how it turns out!
Ingredients You'll Need:
This recipe uses simple ingredients that are readily available in most grocery stores. Here’s what you’ll need:
- Cooked Chickpeas (Chana): The star of the show! You can either cook your own chickpeas from scratch or use canned chickpeas for added convenience.
- Oil: I prefer using vegetable oil, but you can use any cooking oil of your choice.
- Mustard Seeds: These add a lovely pungent flavor and aroma.
- Cumin Seeds (Jeera): Another essential spice for that authentic Indian flavor.
- Green Chili: Adds a touch of heat. Adjust the quantity according to your spice preference.
- Curry Leaves: These fragrant leaves provide a unique aroma and flavor.
- Asafoetida (Hing): A pungent spice that adds depth of flavor. Use sparingly as it has a strong taste.
- Ginger-Garlic Paste: A common base in many Indian dishes, it adds a savory element.
- Turmeric Powder: Adds a vibrant color and a slightly earthy flavor.
- Red Chili Powder: Adjust the quantity to control the spice level.
- Garam Masala: A blend of spices that adds a warm, complex flavor.
- Salt: To taste.
Remember to adjust the quantities of the spices according to your personal preferences. Experiment and find what works best for your palate!
