Dry Chana

1. 1

   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.
2. 2

   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.
3. 3

   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.
4. 4

   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.
5. 5

   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.

6. 6

   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.
7. 7

   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.

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