Channa/Chole Masala

Channa or Chole Masala is one of those comforting dishes I make not too often only because I enjoy it more that way! This is a very simple recipe wherein you can throw together whatever ingredients you have on hand and make a delicious dish. It’s suitable for a rainy weeknight dinner and I love it paired with poori.

Channa/Chole Masala


Channa/Dry chickpeas – 1 cup
Cloves – 3
Cardamom – 3
Cinnamon – 1-inch piece
Tomatoes – 2
Onion – 1
Ginger-garlic paste – 1 tsp
Turmeric – a pinch
Red chilli powder – 3/4 tsp
Coriander powder – 1.5 tsp
Cumin powder – 1/4 tsp
Garam Masala – 1/4 tsp
Fresh coriander – 1/2 cup
Salt to taste
Juice of half a lime


  • Soak the channa in about 3 cups of water for at least 6 hours or overnight
  • Pressure cook the soaked channa along with cloves, cinnamon and cardamom for about 4 whistles using the same water it was soaked in
  • Once the pressure is released, ensure the channa is well-cooked (check by pressing the channa in between your fingers; it should give easily)
  • Fish out as many of the spices as you can and discard
  • Transfer this cooked channa to a bowl along with any remaining water and keep aside
  • In the same pressure cooker, heat oil
  • Add sliced onions and fry till golden brown
  • Add ginger-garlic paste and fry for a couple more minutes
  • Puree the two tomatoes and add it to the above mixture and fry for a few minutes
  • Add turmeric, red chilli powder, coriander powder, and cumin powder
  • Mix well and cook till the oil begins to separate from the masala
  • Add about a cup of water from the cooked chickpeas and mix well
  • Tumble in the chickpeas without the water
  • Mix well and add salt to taste
  • Add more water according to desired consistency
  • Cook on medium flame for about 2 minutes before adding garam masala, lime juice and fresh coriander and mix well
  • Turn off heat and serve hot with roti or poori

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