Dry chana recipe | How to make dry chole recipe


Dry chana | dry chole

The popular Dry chana is one of the most famous dishes that is known the world over. Parveen gives her own twist to the traditional Dry chana, which makes it an extremely tasty and nutritious dish to make for young children. parveen step-by-step guidance to make classic Dry chana will surely help you create the perfect Dry chana. The combination of flavours in the Dry chana are sure to make the Dry chana stand out and your family (and their taste buds) will thank you for creating such wonderful Dry chana. Along with being extremely tasty, the Dry chana is packed with nutrients and proteins that make this Dry chana very healthy for both children and adults. The drool worthy flavours of the Dry chana and the easy availability of all the ingredients that are required to make the Dry chana, make it an instant hit amongst home cooks and their families. This simple and easy Dry chana recipe is perfect for beginners and don’t be surprised if cooking the Dry chana starts a lifelong love affair with cooking for you!
Prep time
Cook time
Total time

Ingredients (240 ml cup used)

  • 2 cups cooked chickpeas or channa (1 cup raw)
  • ½ tsp Red chili powder
  • 1 sprig curry leaves
  • Pinch hing (asafoetida)
  • 1 tsp ginger garlic paste
  • 1 green chili
  • turmeric as needed
  • ½ tsp mustard (optional)
  • ½ tsp jeera or cumin
  • 1 tbsp. Oil
  • Salt to taste
  • 1 tsp. garam masala
  • half tsp. jeera /cumin or kitchen king masala
  • half tsp red chili powder

How to make the recipe

Cooking chana

  1. Soak chana overnight to 8 hours. Drain and cook them with 1 cup water, a pinch of soda and turmeric. You can cook for 1 to 2 whistles on a medium heat in pressure cooker or boil them in a pot with 2 cups of water.

Making dry chana or sukhe chole

  1. Heat the pan with oil, add mustard, jeera, chili, curry leaves & hing. Let them splutter.
  2. Add ginger garlic paste and saute quickly to remove the raw smell. Add the cooked channa.
  3. Add garam masala, salt, turmeric and red chili powder. Mix well. Saute for a minute. Any left over water from the cooked chickpeas can be poured and evaporated.
  4. Transfer dry chana to a serving bowl.

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