• 1 cup kabuli chana (white chick peas), soaked overnight
  • 1/2 tsp cumin seeds
  • 1 onion, finely chopped
  • 12 mm (1/2″) piece of ginger-grated
  • 2 cloves of garlic- grated
  • 2 tsp chole masala
  • 2 tsp chili powder
  • 2 tsp dried mango powder
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin seeds powder
  • salt to taste

For serving

  • 1 onion-sliced
  • 4 lemon wedges


Soak kabuli chana for 12 hours. Pressure cook the kabuli chana for 3 whistles until they are soft. Drain and keep aside. Heat a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger, garlic and sauté till the onion is golden brown. Add the chole masala, chili powder, amchur, turmeric powder, coriander powder, cumin seed powder, salt and sauté for another minute. Add the kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Serve garnished with sliced onion and lemon wedges.

Serves 2-3