Dry Chana

1. 1
   pressure cook · ~18 min

   Pressure cook the soaked chickpeas.

   Add the soaked and drained black chickpeas to a pressure cooker with 3 cups water and salt. Cook on medium heat for 15-18 minutes or until soft but not mushy. Drain and set aside.

   TIPCook the chana until just tender with a slight bite — mushy chickpeas won't hold their shape when stir-fried.
2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat ghee in a kadai over medium heat until warm.

   2.Add cumin seeds and let them crackle until aromatic (30 sec).
3. 3
   saute · ~10 min

   Saute the aromatics.

   1.Add chopped onions and cook until deep golden brown stirring often (7-8 min).

   2.Add ginger, garlic, and green chilies; saute until the raw smell disappears (1-2 min).

   TIPBrowning the onions deeply is the secret to a rich flavor — don't rush this step.
4. 4
   saute · ~9 min

   Cook the tomato masala.

   1.Add chopped tomatoes and cook until they soften and turn pulpy (4-5 min).

   2.Sprinkle in turmeric, red chili powder, and coriander powder.

   3.Saute until oil starts separating from the masala (2-3 min).
5. 5
   saute · ~7 min

   Stir-fry the chickpeas with the masala.

   1.Add the boiled, drained chickpeas to the pan and mix well with the masala.

   2.Cook on medium-high heat, stirring frequently, until the chana looks dry and lightly roasted (5-7 min).

   TIPLet the chana sit for 30 seconds between stirs to get a few slightly crispy edges.
6. 6
   garnish

   Finish with spices and garnish.

   Remove from heat. Sprinkle garam masala and dry mango powder over the chana. Squeeze lemon juice and toss well. Garnish generously with fresh coriander leaves.

   TIPAdding the garam masala and amchur off the heat keeps their aromas bright and fresh.
7. 7
   serve

   Serve hot.

   Transfer to a serving bowl and enjoy immediately with roti, paratha, or as a tiffin snack.

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