The way we cook the chana makes a lot of difference. Chickpeas must always be soaked well for at least 8 hrs in lot of water to prevent bloating and to enhance the absorption of the nutrients. Soaked chickpeas can also be frozen and used up whenever needed. They must be used up within a month else they lose the taste. Whenever needed rinse well, pressure cook them with very little water for 1 to 2 whistles or boil them till soft using a pinch of baking soda and turmeric. Pressure cooked ones turn out to be soft and mouth melting. I usually make this dry chana to go with the plain rice, ghee & some sliced onions, cucumber and carrots. For more similar recipes, you may check thisChana paneerChana sundalPunjabi choleChana chaat
How to make dry chana recipe
- Wash and soak chana over night in lot of water.
- Drain off the water and add them to a cooker or pot. Add water just enough to immerse them. Add 1 pinch soda-bi-carbonate (optional), turmeric (optional) and cook until soft or pressure cook for 1 whistle. If you skip soda, chickpeas will take longer. So pressure cook for 6 to 7 whistles.
- Heat oil in a pan, add cumin seeds and mustard seeds (optional). When they splutter add green chili, hing and curry leaves. Add ginger garlic paste and fry until the raw smell goes off just for a minute or two.
- Add cooked chana, red chili powder, turmeric, salt and garam masala. I also added a bit of kitchen king masala. Saute everything well for a minute.
- Pour little water or the stock left after cooking channa. Cook for a while for the masala to coat the chana well. Add coriander leaves. Dry chana or sukhe chole is ready to serve with rice. You can add a tsp of olive oil or ghee for health benefits just before serving.
