dry chana recipe, dry chole recipe
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5 from 1 vote

dry chana recipe

quick, easy and delicious south indian style dry chickpea curry.
Prep Time8 hrs
Cook Time10 mins
Total Time8 hrs 10 mins
Course: main course
Cuisine: south indian
Servings: 3 to 4
Author: Dassana Amit


for cooking chana (chickpeas)

  • 1 cup chole (white chickpea or chana), soaked in water over night or for 8 to 9 hours
  • 3 to 4 cups of water for pressure cooking the chole

other ingredients for dry chole recipe

  • 1 tablespoon oil
  • 1 small onion or ¼ cup tightly packed thinly sliced onions
  • 1 pinch asofoetida (hing)
  • 1.5 teaspoons of ginger-garlic paste or ½ inch ginger and 6 to 7 garlic - crushed in mortar-pestle
  • 1 to 2 green chilies, slit (hari mirch)
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • 1.5 teaspoons pepper powder
  • 1 teaspoon lime juice or add as required
  • black salt or salt as per taste

for garnish

  • 1 tablespoons coriander leaves, chopped finely (dhania patta)
  • 8 to 10 mint leaves, chopped (pudina patta)


cooking chana (chickpeas)

  • rinse and then soak 1 cup of chickpea/chole with enough water covering them overnight or for 8 to 9 hours. in the morning discard the water.
  • rinse the chickpeas in water. then add the soaked chickpeas with 4 cups of water in the pressure cooker.
  • pressure cook the chole for 18 to 20 whistles or till they are cooked completely. 
  • the chana should be cooked well and should be soft when you mash it between your fingers or a spoon. 
  • if you do not have a pressure cooker, then cook the chickpeas in a pot with enough water. cooking chickpeas in a pot will take more time. once chole are cooked then drain the water and place boiled chole aside.

making dry chana recipe

  • heat oil in a pan, add the sliced onions.
  • saute the onions until they become translucent.
  • add 1.5 teaspoons of ginger-garlic paste and a pinch of asofoetida/hing.
  • also add 1 to 2 slit green chilies.
  • saute on low flame for a minute, till the raw smell from the ginger - garlic paste disappears. even the onions color would change to pale brown.
  • add 1 tablespoon of chopped coriander leaves.
  • sprinkle 1.5 teaspoons of black pepper powder and black salt as required. stir well.
  • now add the boiled chole. stir well.
  • add 1 teaspoon of lime juice and mix well.
  • cover with a lid and simmer chana curry for 2 to 3 mins on low heat. remove the lid and switch off the gas.
  • garnish the chole with 1 tablespoon chopped coriander leaves and 8 to 10 mint leaves.
  • serve dry chole with hot phulkas, paratha or as a side dish with pulao or biryani.


1. if you want chole to be more spicy, then add more green chilies.