Channa with capsicum curry

Recipe by
Total Time:
6-8 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup - white chickpeas, soaked overnight and drained
  • 1 - large onion, chopped
  • 1 - large tomato, chopped
  • 1 - medium sized capsicum, sliced
  • 1 tsp - cumin seed
  • 2 -green chillies, slit length wise
  • 1/2 tsp - turmeric powder
  • 1 tsp - chilli powder
  • 1 tsp - coriander powder
  • Salt
  • Oil

How to Make Channa with capsicum curry

  • Pressure cook the chickpeas with sufficient water until soft and drain, reserving some of the water.
  • Heat oil in a pan and fry the cumin seeds.
  • Add the green chillies and onion. Fry until golden.
  • Add ginger- garlic paste. Fry for a minute.
  • Add the tomatoes and fry for a couple of minutes.
  • Now add the capsicum and tip in the spice powders. Mix it gently.
  • Allow this to cook until all are well blended.
  • Mix in the chickpeas. Add the reserved water, salt and allow it cook for few more minutes.
  • Remove from heat and serve it hot.