Try Our Delicious Chana Recipes😋

Chana Madra

Servings - 2 - 3

INGREDIENTS
Chickpeas - 340 grams
Water - 500 milliliters
Water - 800 milliliters
Salt - 1 teaspoon
Yogurt - 500 grams
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1/2 teaspoon
Ghee - 30 milliliters
Green cardamom - 2 pods
Black cardamom - 1 pod
Cloves - 4 pods
Cinnamon stick - 1
Dry red chili - 2
Cumin - 1 teaspoon
Asafoetida - 1/4 teaspoon
Cashews - 20 grams
Raisins - 20 grams
Turmeric - 1/2 teaspoon
Coriander - 1 1/2 tablespoons

PREPARATION
1. In a bowl, add 340 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 800 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 - 6 whistles.
4. Open the lid and remove it from heat.
5. In a bowl, add 500 grams yogurt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt, 1/2 teaspoon sugar and mix it well.
6. Heat 30 milliliters ghee in a heavy skillet, add 2 pods green cardamom, 1 pod black cardamom, 4 pods cloves, 1 cinnamon stick, 2 dry red chili and stir well.
7. Add 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir again.
8. Add 20 grams cashews, 20 grams raisins and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 1/2 teaspoon turmeric and stir again.
11. Then, add the yogurt mixture and mix it well.
12. Bring it to a boil.
13. Cook for 5 - 7 minutes on medium heat.
14. Now, add the boiled chickpeas and mix it well.
15. Again bring it to a boil.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1 1/2 tablespoons coriander and mix it well.
18. Remove it from heat.
19. Garnish with coriander.
20. Serve hot.

Chana Soya Masala

Servings - 2 - 3

INGREDIENTS
Chickpeas - 220 grams
Water - 1.5 litres, divided
Salt - 1 teaspoon
Water - 500 milliliters
Soya chunks - 110 grams
Salt - 1/2 teaspoon
Oil - 2 tablespoons
Cumin - 1 teaspoon
Coriander seeds - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Green chili - 1 1/2 teaspoons
Onions - 185 grams
Tomato - 200 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Salt - 1/4 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 1 tablespoon
Green chili - for garnishing

PREPARATION
1. In a bowl, add 220 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 - 6 whistles.
4. Open the lid and remove it from heat.
5. Take a pan, add 500 milliliters water, 110 grams soya chunks, 1/2 teaspoon salt and mix it well.
6. Bring it to a boil.
7. Boil for 5 - 7 minutes on medium heat.
8. Remove it from heat and keep aside.
9. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 1 teaspoon ginger garlic paste and stir for 1 - 2 minutes.
10. Then, add 1 1/2 teaspoons green chili, 185 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 200 grams tomato and mix it well.
12. Saute for 5 - 7 minutes on medium heat or cook until it turns soft and pulpy.
13. Add 1/2 teaspoon turmeric and stir well.
14. Then, add the boiled chickpeas, boiled soya chunks and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 1 teaspoon red chili, 1/4 teaspoon salt, 1 teaspoon garam masala and mix it well.
17. Cover it with lid and cook for about 7 - 8 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 teaspoon dry fenugreek leaves, 1 tablespoon coriander and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Garnish with green chili.
23. Serve hot.