Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




149 Comments

  1. Thank you for all your recipes. I always find them easy to follow and adapt to ingredients I have available. I am keen on trying this recipe. Do you think I can use store bought chana masala powder with coconut in place of the whole spices?

  2. I tried yesterday. Turned out awesome ?. Thanks for the lovely recipe. Everyone liked a lot. Super taste.5 stars

  3. Hello dassanaji!!! Wondering how I have never viewed did recipe even though I m following u for yrs…..hope ur new year is going good….gonna try did recipe as soon as possible. Sorry 4 asking u again n again pls share the recipe of eggless vattalappam recipe with us dassana ji if possible….. Thanks a ton!!!5 stars

    1. thanks aishu. it happens. the structure of website is such that many recipe get hidden. this is a very good curry and you can try at home. i have got a couple of requests for vattalappam. in fact i had an eggless version in one of the hotels in kumarakom in kerala and it was very good. so i will try to add the recipe in some time.

  4. Thank you for all your amazing recipes.
    One point missing in this recipe is the number of whistles needed for cooking the chana. All your other recipes I have tried mentions this.
    Thank you once again
    Roshni

    1. Welcome Roshni. Usually I try to mention. However the time to cook chana varies as it depends upon many factor like size of cooker, age of chana and intensity of flame. older the chana, the more time it takes to cook.

  5. Thank you for this detailed recipe which turned out awesome, followed exactly step by step and the result was outstanding ????5 stars

  6. In the recipe, you mention “pressure cook the chana for 18 to 20 whistles”. How many minutes would 18 to 20 whistles convert? (I prefer to take my attention off cooking while pressure cooker is doing its job. If you specify the minutes it is convenient to come back after the specified number of minutes)

    Appreciate this awesome recipe. Thank you in advance5 stars

  7. Liked your capsicum curry, channa masala, the way you have given instructions is very good, Thanku

  8. I can’t wait to try and make this version tonight. I made the Punjabi-style from your website several times, and it simply amazing.

    I was just curious, do you ever add anything else to the chickpeas when you cook them? I have read/seen the addition of baking soda helps cooks the peas more quickly, and cooks the inside without drying. In addition to the beautiful color the tea/gooseberries provides, the theory is it also counteracts the bitter tasting baking soda.

    Could anything be used for the same effect?

    1. thanks bryan. while cooking chickpeas, i usually do not add baking soda. but yes on rare occasions i have added baking soda and it does help the chickpeas to have a soft melt in the mouth texture. just add a pinch of baking soda. this much does not give any bitter taste. if more is added, then yes bitter taste will be felt. there is nothing that can replace baking soda.