Channa (Chick Peas) Masala

 Channa (Chickpeas)l which is the main ingredient in the preparation of this dish is rich in zinc, protein and good for diabetics as it has a very low glycemic index. Channa is low in fat like most lentils.
There are two popular varieties – one which is dark brown in colour (Garbanzo beans) and the Channa used in this recipe is the pale brown one, which is also known as Kabuli Channa.
Since Channa takes a longer time to cook, it has to be soaked for over 6 hours or overnight – therefore this dish cannot be cooked without adequate planning!!
My preference is to pressure cook the soaked channa for best and quick results
Flour made out of Channa called the
Chick pea or Channa flour is also used  for the preparation of some Indian snacks and other popular cuisine.

Ingredients to serve 6-8 people

1½ Cups Channa (Kabuli)
1 Large Onion (finely chopped)
1 Medium Sized Tomato (finely chopped)
50 grams of Tomato Paste
1 Inch piece Freshly chopped Ginger
2 Cloves Garlic (Finely chopped or crushed)
1 Tsp Cumin Seeds
1 pinch Turmeric
1 Tsp Red Chilli Powder
2-3 Tsp Coriander Powder
1-2 Tsp Channa Masala Powder (available in local Indian Grocery Stores) OR
1-2 Tsp of Garam Masala Powder
1-2 Tsp Salt
¼ – ½ Water
A few Fresh Coriander Leaves (finely chopped)

Channa Chick Peas Masala

Channa Masala


Soak the Channa for 6-7  hours or overnight
Pressure cook the  Channa and keep aside
Heat the oil in a deep based pan
Add the cumin seeds, turmeric powder, chopped onion,ginger and garlic
Fry for about 3 minutes or until the onion becomes soft
Add the tomato, tomato paste, red chilli, coriander, channa masala or garam masala powder, salt and fry for a further 3 minutes
Add the cooked Channa and the water
Cook it on a very low flame covered with a lid , opening the lid and stirring the mixture from time to time for about 6 minutes.

Garnish it with chopped fresh coriander leaves

Note: This dish is now ready to be served with plain basmati rice, rotis or puris




  1. Nicely articulated receipe. I make it the same way, only sometimes I substitue tamarind paste for the tomatoes. Yes Chana masala or haram masala will work.
    Thanks for publishing the receipe.