Dry Chana
A simple, savory, and protein-packed North Indian dish of chickpeas tossed with onions, tomatoes, and aromatic spices. Perfect for a light lunch or a healthy tiffin box, it's a delicious way to enjoy legumes.
For 4 servings
Soak and cook the chickpeas.
Wash and soak the dried chickpeas in ample water overnight, or for at least 8 hours. Drain the soaking water.
TIPSoaking chickpeas not only reduces cooking time but also makes them easier to digest.Pressure cook the chickpeas until tender.
- Place the soaked and drained chickpeas in a pressure cooker.
- Add 1.5 cups of fresh water and a pinch of salt.
- Cook on high heat for 4-5 whistles, or until the chickpeas are soft but not mushy.
- Let the pressure release naturally. Drain any excess water and set the chickpeas aside.
TIPThe chickpeas should be easily mashable between your fingers. If they are still hard, cook for another 1-2 whistles.Prepare the aromatic base.
- Heat mustard oil in a pan or kadai over medium heat.
- Add the cumin seeds and let them splutter.
- Add the finely chopped onion and sauté until it turns soft and translucent (about 3-4 minutes).
- Stir in the ginger paste and green chili, and cook for another minute until fragrant.
Cook the tomatoes and spices.
- Add the chopped tomato and cook until it becomes soft and pulpy.
- Add the turmeric powder, coriander powder, and salt. Mix well.
- Cook the masala for 2-3 minutes, until the oil starts to separate from the sides.
TIPPressing the tomatoes with the back of your spatula helps them break down faster.Combine chickpeas with the masala.
Add the boiled chickpeas to the pan. Mix gently to coat them well with the masala. Cook for 2-3 minutes, allowing the flavors to meld together.
Finish with fresh flavors.
- Turn off the heat.
- Sprinkle the garam masala and dry mango powder over the chickpeas.
- Add the fresh lemon juice and chopped coriander leaves.
- Give it a final gentle mix.
Serve or pack for later.
Serve the Dry Chana hot as a side dish, or let it cool completely before packing it into a tiffin box for lunch.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a darker color, you can use black chickpeas (kala chana) instead of the white ones.
- 2If you're short on time, you can use canned chickpeas. Just rinse them well before using.
- 3Don't overcook the chickpeas, as they should hold their shape and not turn into a mash.
- 4This dish tastes even better the next day as the flavors deepen. It's excellent for meal prep.
- 5Adjust the green chili and spice powders to your preferred level of heat.
Frequently asked questions
Yes, Dry Chana is very healthy. It's rich in plant-based protein and dietary fiber, which aids digestion and keeps you full. This recipe is made with minimal oil, making it a great low-fat option.



