Dry Chana | Dry Chole
Dry Chana | Dry Chole Recipe: A quick, simple and yummy chickpea or chana dish made with a mixture of dry spice powders. This is the perfect accompaniment for rotis or rice. This is a regular dish in my kitchen and my son’s favorite. The only time needed to make this simple dish is the time taken for soaking of the chickpeas. Otherwise this dry chana recipe is a breeze to make and a keeper recipe too.
This dry chana recipe is a spicy variation of the sundal recipe that is made in South India which uses coconut as the main ingredient. However, this recipe uses a mixture of dry spice powders and nothing else. No onions and no garlic too. That sounds perfect for your fasting days too right. And the best part is this can be taken along with rice, rotis or even better, just like that 😉
I try to include chickpeas or chana in our diet atleast once a week. Our lunch is a very usual south indian lunch with one source of dal and two vegetables daily. My son sometimes does not eat sambar and to fulfill his protein quotient, I try to include other sources of protein like chickpeas, green moong etc. Chickpeas or chana is a rich source of protein and is an excellent meat replacement for vegetarians. Apart from this, chickpeas is also rich in vitamins, minerals and fiber. To know more about the health benefits of chickpeas, click the link below:
Preparation Method of Dry Chana | Dry Chole
1 cup = 240ml
- Chickpeas/Channa – 3/4 cup
- Coriander Powder – 1 tsp
- Cumin Powder – 1/2 tsp
- Garam Masala – 1/2 tsp
- Red Chilli Powder – 1 tsp or according to spice level
- Amchur/Dried Mango Powder – 1 tsp
- Salt – as needed
- Cumin Seeds – 1 tsp
- Hing/Asafoetida – 1/4 tsp
- Curry Leaves – a few
- Oil: 1.5 tbsp
1. Soak the chickpeas in enough water overnight or for 8 hours.
2. Drain the water completely after 8 hours. Pressure cook the chickpeas with enough water till soft.
Note: I pressure cook the chickpeas for 5 minutes on high flame after the first whistle. I place the chickpeas with water directly inside the cooker and once the first whistle comes, I pressure cook for 5 minutes. Once the pressure subsides, drain the water and remove the chickpeas. This water can be used in any other dish like sambar or any gravy.
3. Heat oil in a pan. Once hot, add the hing ,cumin seeds and curry leaves. Saute for a few seconds.
4. Add the cooked channa and mix well.
5. Add all the spice powders and salt. Mix well so that it coats the channa nicely.
6. Leave on low flame for 2-3 minutes.
7. Serve hot with rice or roti.
- Lemon juice can be added instead of amchur powder.
- Chat masala can also be added.