Sukha Chana/Chickpeas Dry Gravy Indian gravy is prepared out of tomatoes and coriander leaves with very less water. If you want it to be watery, then use more water. I prefer this to be dry and thick. 

Chickpeas are high in fiber and proteins and very good for controlling cholesterol. Earlier I had  prepared Chana gravy, recipe from Goa(India). Today let’s see how to prepare this sukha chana or chickpeas in dry gravy.

Serving: 4

Time: 40 Mins if you have chana or chickpeas soaked in water overnight

Ingredients:

• 1 Cup(128 grams) Chana / Chickpeas
• 1 Medium finely chopped Tomato
• 1/4 Teaspoon Turmeric powder
• 1 Teaspoon Coriander powder
• 1 Teaspoon Garam Masala Powder
• Coriander Leaves for garnishing
• Little water as required
• Salt to taste

To grind:

• Tomato – 1 big sized(chop roughly)
• 1/2 Onion –  medium sized(Chop roughly)
• Ginger – 1/2 inch piece
• Garlic – 4 cloves
• Green chillies 3- 4
• A bunch of Coriander leaves
• Fennel Seeds – 1/2 tsp

To Temper:

• 1/2 Tablespoon oil
• 1/4 Inch piece Cinnamon Stick
• 2 whole Black Cardamom
• 2 Red Chillies
• 1/2 Teaspoon Saunf/Fennel Seeds
• 6-7 Curry Leaves

Method:

Soak Chick peas in 2 cups of water and next morning , pressure cook for unto 5 whistles.

Leave them in the cooker till the pressure is fully released. This will take around 10 minutes roughly.

In the meantime, grind the ingredients listed under “To Grind” list to turn into fine paste.

Heat oil in a heavy bottom vessel and add ingredients listed under, “To Temper” list. and let it splutter.

Add tomato and saute for 2-3 minutes or until the raw smell goes away.

Add powdered spices like turmeric powder,coriander powder,and garam masala powder and fry for a minute.

Add the paste into this mixture.

Cook on medium heat, till the raw smell of onions goes away. This will take minimum 5 minutes.

Add chick peas and saute till the pieces are nicely coated with the gravy.

Add salt to taste.

If you feel mixture is too thick, add a tablespoon of water and cook it covered on medium high till the mixture starts boiling.

This will take 5-10 minutes.

Once cooked, turn the stove off.

Enjoy this dry chickpea in dry masala with rice, roti, chapati, naan or any other bread.

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