Day 10 : Tari wala channa (chickpeas with gravy)

This is another one of those which my Dad has in two ways – the conventional way, which is with rice , and the unconventional way which is the leftovers with some hard bread. It freezes well too.

For 4 people


1 cup of channas / chickpeas

4 cups of water

1 bay leaf

1 black cardamom

1 cinnamon stick

1 tbsp oil

2 medium tomatoes

2 medium onions

1 tsp of ginger garlic paste

2 green chilli’s

3/4 tsp Haldi / turmeric

1 tsp salt

1 tsp dhaniya /coriander powder

1/2 tsp garam masala

1/2 tsp jeera / cumin powder

1/2 tsp chilli powder


1. Wash the channas and soak in a pot full of water overnight

2. Next morning, drain it and put the channa’s / chickpeas with three cups of water in a pressure cooker with the bay leaf, cardamom and cinnamon. Close the lid. Put it on medium heat and let it cook for 7-8 whistles (approx 18-20 minutes)

3. Meanwhile, cut onions and tomatoes into small pieces

4. Heat oil in a wok or heavy based broad pan and sauté (stir) the onions for 5-7 minutes till light brown.

5. Add ginger – garlic paste and sauté till it turns brown but not burnt

6. Add the garam masala, chilli powder, coriander powder, cumin powder, salt and turmeric

7. Add the tomatoes

8. Sauté / stir for another 7-8 minutes

9. Switch off gas and let it cool

10. Purée it in a blender till smooth (around a minute)

11. Put it back into the wok on medium heat .Stir and cook for 5-7 min . Add the boiled channas along with the water and green chilli’s and let it come boil before reducing it to a low heat and cooking it further for 10-15 minutes. Before adding the channas check if it cooked properly by squishing one between your fingers

12. Garnish with fresh coriander if you like , before eating

4 thoughts on “Day 10 : Tari wala channa (chickpeas with gravy)

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