chana Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1/3 cup - chana (red) (soak for 4 hours in water)
  • For kadhi:
  • 1 stalk curry leaves
  • 2 green chillies, slit lengthwise
  • 1 tsp - coriander leaves, freshly chopped
  • 1 cup - slightly sour curd
  • 1 tbsp - gram flour
  • 1/2 tbsp - wheat flour
  • 1 tsp - red chilli powder
  • 1/4 tsp - turmeric power
  • salt to taste
  • 3-4 pinches of asafoetida
  • 1/2 tsp each - mustard and cumin seeds
  • 2 cups - water
  • 2 tbsp - ghee

How to Make chana Curry

  • Add plenty of water and pressure cook chana till very tender to touch (approximately 4 whistles should suffice).
  • Cool cooker before opening lid.
  • Drain, wash with running water, drain again, and keep aside.
  • For Kadhi:
  • Mix chilli powder, turmeric powder, and salt in 1/2 cup of water, and keep aside.
  • Beat the curd till smooth.
  • Add both flours in two cups of water and beat till no lumps are left.
  • Add cooked chana to this mixture. Heat ghee in a large deep pan, and add seeds, curry leaves, and green chillies.
  • Allow them to splutter, and then add asafoetida and masala paste.
  • Simmer and stir till the ghee floats on top.
  • Remove a tablespoon of this ghee layer in a cup, and keep aside.
  • Add beaten curd mixture, and stir continuously till it boils.
  • Add flour mixture and bring it to boil.
  • Reduce flame and allow it to simmer for 7 to 8 minutes, stirring occasionally. Taste and check for salt and sourness.
  • If not sour at all, add a pinch of citric acid crystals to taste.
  • Pour into a serving dish, and garnish with chopped coriander and masala ghee kept aside.
  • Serve hot with steamed hot rice, dry sabzi, and papadums.