Preparation time: 5-10mins | Cooking time: 20-25min | For 2-3 people

You need:

  • 1/2 cup kala chana / black chickpeas / chickpeas soaked for 10 to 12 hours or overnight
  • 1/2 teaspoon of mustard
  • 1 sprig of curry leaves
  • 3-4 garlic cloves (with skin on), crushed
  • 1 medium onion, sliced
  • handful (about 3/4 cup) grated coconut
  • 1 teaspoon of bafat powder
  • 3/4 teaspoon of tamarind paste or 1 small ball of tamarind (extracted juice)
  • oil
  • salt to taste


1. Place the soaked chana in a pressure cooker, add enough water to bring the level up to 1 inch above them. Add salt to taste and cover, put on weight and cook the chana under pressure for about 4-5 whistles (or until tender but not mushy). Turn off the heat and let the casserole cool. Open, stir and set aside.
2. In a thick base kadhai / wok, heat oil and add mustard. When it bursts, add the curry leaves, garlic and fry for a few seconds.
3. Add the chopped onions and stir until golden brown. Add the grated coconut and fry for a minute or two. Add the bafat power and continue frying over low heat to prevent the powder from burning. You can add a little broth from the cooked chana if you think the mixture will burn.
4. Add the tamarind juice, mix well and finally add the cooked chana and a little broth. Cover and cook over low heat until the water is absorbed and the chana is tender.

Kabuli Chana Stir- Fry


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