Simple Chana Fry (Serves 5)

Few ingredients can match the versatility of chana in the creation of dishes that range from just boiled chana to sophisticated mughalai recipes. The following is a simple recipe that make use of minimum ingredients and is a regular guest on our dinner table especially on those lazy days...

Chana/white garbanzo beans 2 cups
Red onions 1 big, sliced
Eastern brand chicken masala 2 tsp + 2 TBSP
Ginger 1 tsp, chopped
Garlic 1 tsp, chopped
Mustard seeds 1 tsp
Dry red chilly 2-3 nos
Salt as needed
Coriander leaves a handful, chopped
Oil 2 TBSP

Preparation

Soak the chana for atleast 6 hours. Pressure cook the soaked chana with salt and 2 tsp chicken masala till 4-5 whistles. Let the pressure release by itself. Strain the chana using a colander and save the masala water for later use in cooking.

Heat oil in a pan and splutter mustard seeds followed by red chilly. Add the ginger and garlic and fry for 2 minutes. Now add in the thinly sliced onions. Saute till golden brown. Mix the 2 TBSP chicken masala with masala water(saved earlier) and add to the onions. Fry till raw smell goes off. Add the chana and roast this well to a dry consistency. Add the coriander leaves and keep covered until you are ready to serve. Serve hot with chappathi, aloo paratta or even curd rice.

Tips

The chana should be well cooked and also should not easily be mashed while roasting
Sometimes, depending on the brand of chana you use, cooking time may vary, If not cooked to a soft texture, pressure cook for 2 more whistles

Recipe courtsey: Chithu (Shyamlu's friend). Thank you so much chithu for this wonderful dish...