Tuesday, September 3, 2013

Handi Chana / Chickpeas in pot

This handi chana is very easy to make, nutritious and tastes really great. This a great way to include high dose of protein and fiber into your diet. This dish can be served as a snack or side dish in a meal.

Kala chana is another name for legumes that are known in various parts of the world as Bengal gram, garbanzo beans or chickpeas. In Indian cuisine, kala chana is most commonly featured in curries, although they can be used in any recipe that calls for chickpeas, including falafel, hummus or stews. Kala chana is available dried or canned; if you use canned kala chana, drain and rinse the legumes to lower their sodium content.

Preparation time : 10 min
cooking time        : 15 min
Total time            : 25 min


For Chana / Chickpeas
  • 2 cup soaked kala chana / black chickpeas
  • 2 tablespoon oil
  • Mustard seeds, asafetida, cumin seeds for tempering
  • 8-10 curry leaves / one sprig
  • 3-4 green chili chopped
  • 1 teaspoon grated ginger
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon black salt
  • salt to taste
for Garnish:
  • 2 Lemon wedges
  • 1 teaspoon chat masala
  • chopped coriander leaves
  • chopped onions (optional)
  • chopped raw mango (optional)
  • 2 tablespoon Sev / Bengal gram noodles (optional)

  1. Pressure cook soaked chana / chickpeas with a little water on medium flame until cooked. 
  2. Allow pressure to release and then open the cooker and drain excess water and keep aside.
  3. Heat the oil in a pot / handi on medium heat. Add cumin seeds and mustard seeds. After sizzle, add asafetida, curry leaves, green chili and ginger. Sauté for a while.
  4. Add boiled chana to the pot and mix well. Now, add in dry spices - turmeric powder, roasted cumin powder, coriander powder, garam masala, red chili powder, black salt and salt.
  5. Mix well and sprinkle little bit boiled chana water and allow the spices to cook and mix with the chanas / chickpeas. Do not add much water as Handi chana should be dry.
  6. Adjust the salt and spices if needed and sauté and cook for another 2-3 minutes.
  7. Sprinkle chat masala and garnish with fresh cilantro and generous squeeze of lemon and Serve hot. You can also add some sev, chopped onions and raw mango.

Notes:  you can also use canned chickpeas for this handi chana.

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