Dry Chana Masala Recipe

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Chickpeas or chana is widely used in Indian cuisine. We boil it to have as a snack. Serve chaat with chana or simply make chana masala. Chana bhatura is a staple street food in the northern states of India. Chickpeas is not just tasty, but healthy too.

It belongs to the legumes family and is loaded with nutrients like iron, calcium, dietary fiber, potassium, sodium, zinc etc.

So, it is definitely a healthy legume. We all know the recipe to make chana masala gravy. Have you ever tried dried chana masala? It is spicy, delicious and can be served as a side dish. This recipe is also very simple to prepare. Take a look.

Dry chana masala, side dish recipe:

Dry Chana Masala Recipe

Serves: 3
Preparation time: 10 minutes
Cooking time: 30 minutes


  • Chana- 2 cups (soaked overnight)
  • Onions- 2 (chopped)
  • Tomatoes- 2 (chopped)
  • Green chillies- 3-4 (chopped)
  • Ginger- 1 inch (finely chopped)
  • Garlic- 7-8 pods (minced)
  • Turmeric powder- 1tsp
  • Red chilli powder- 2tsp
  • Coriander powder- ½ tsp
  • Garam masala- 1tsp
  • Chana masala- 1tsp
  • Jeera powder- 1tsp
  • Cumin seeds- 1tsp
  • Bay leaf- 1
  • Salt- as per taste
  • Oil- 2tbsp


  • Wash the soaked chana and pressure cook for a duration of 4-5 whistles.
  • Meanwhile, heat oil in a frying pan. Season with bay leaf and cumin seeds.
  • Saute chopped onions for 4 minutes on a high flame. The onions should turn dark brown.
  • Add green chillies, ginger, garlic, tomatoes, salt and turmeric powder. Mix well and cook for another 3 minutes on a high flame.
  • Sprinkle red chilli powder, garam masala, jeera powder, chana masala, coriander powder and mix well.
  • Add the boiled chana and little water. Bring it to boil. When the gravy thickens and water evaporates completely, remove the pan off flame.

Dry chana masala is ready to eat. Garnish with chopped coriander leaves and serve hot as a side dish with parathas or rotis.

Story first published: Saturday, March 30, 2013, 10:29 [IST]
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