Chana Tarkari
A comforting and flavorful chickpea curry from Odisha, made with a fragrant blend of spices, onions, and tomatoes. This simple, protein-packed dish is a staple in Odia households and pairs perfectly with hot puris or steamed rice.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Pressure Cook the Chickpeas
- b.Rinse the dried kala chana thoroughly and soak them in ample water overnight, or for at least 8 hours.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker.
- d.Add 3 cups of fresh water and 1/2 teaspoon of salt. Secure the lid.
- e.Pressure cook on medium-high heat for 5-6 whistles, or for about 20 minutes, until the chickpeas are tender. To check, press one between your fingers; it should mash easily.
- f.Let the pressure release naturally. Do not discard the cooking water.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the bay leaf, cinnamon stick, and cloves. Sauté for 30-40 seconds until they become fragrant.
- c.Add the finely chopped onions and cook, stirring frequently, for 8-10 minutes until they turn soft and golden brown.
- d.Stir in the ginger-garlic paste and sauté for another minute until its raw aroma disappears.
- e.Add the tomato puree and slit green chilies. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges of the pan.
- 3
Step 3
- a.Add Spices
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder.
- c.Stir continuously for about 1 minute until the spices are well-toasted and aromatic. If the masala seems too dry, add a splash of water to prevent burning.
- 4
Step 4
- a.Combine and Simmer
- b.Pour the cooked chickpeas along with all their cooking liquid into the masala.
- c.Add the remaining 1 teaspoon of salt and mix everything thoroughly.
- d.Using the back of a ladle, gently mash some of the chickpeas against the side of the pan. This will naturally thicken the gravy.
- e.Bring the curry to a gentle boil. If the gravy is too thick, add up to 1 cup of hot water to reach your desired consistency.
- f.Cover the pan, reduce the heat to low, and let it simmer for 10-12 minutes. This allows the chickpeas to absorb the flavors of the masala.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat and stir in the garam masala powder.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for at least 10 minutes before serving to allow the flavors to deepen.
- e.Serve hot with steamed rice, rotis, or fluffy puris.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Overnight soaking is crucial for tender chickpeas and reduced cooking time. Don't skip this step.
- 2The water used to cook the chickpeas is flavorful and nutrient-rich. Always use it for the gravy.
- 3Mashing a portion of the chickpeas is a traditional technique to create a creamy, thick gravy without adding any flour or cream.
- 4Allow the curry to rest before serving. This helps the flavors to meld together beautifully.
- 5For a richer taste, you can add 1-2 tablespoons of grated fresh or desiccated coconut along with the spice powders.
Adapt it for your goals.
With Potato
Add one medium potato, peeled and cubed, to the pressure cooker along with the chickpeas for a more filling curry, a common variation in Odia homes.
Creamier VersionCreamier Version
For a richer, creamier gravy, add 1/4 cup of coconut milk or a paste of 8-10 cashews during the last 5 minutes of simmering.
With White ChickpeasWith White Chickpeas
This recipe works equally well with white chickpeas (kabuli chana). The cooking time in the pressure cooker might be slightly less.
No Onion No GarlicNo Onion No Garlic
For a satvik version, omit the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch of asafoetida (hing) to the hot oil.
Why this is on our healthy list.
Plant-Based Protein Powerhouse
Kala chana is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function. It helps keep you feeling full and satisfied.
Excellent Source of Dietary Fiber
High in both soluble and insoluble fiber, this dish supports digestive health, promotes regular bowel movements, and helps stabilize blood sugar levels by slowing down sugar absorption.
Provides Sustained Energy
The complex carbohydrates in chickpeas provide a slow and steady release of energy, preventing energy spikes and crashes, making it an ideal meal for sustained vitality.
Rich in Essential Minerals
Chickpeas are a good source of iron, which is vital for preventing anemia, and manganese, an antioxidant that supports bone health and metabolism.
Frequently asked questions
Yes, Chana Tarkari is very healthy. It is an excellent source of plant-based protein, dietary fiber, and complex carbohydrates. It's also rich in essential minerals like iron and manganese, making it a nutritious and balanced meal.