Zero Oil Channa (Chick Peas) Masala – a delicious recipe with kabuli channa, salt, red chili pepper, cumin powder, coriander powder, white pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Soak Kabuli Channa overnight (To avoid this step, use canned Garbanzo Beans available at any Super Market).
2
Boil the Channa over slow heat in a covered pot with lots of water and salt (no need to add salt later).
3
Keep checking the level of water often.
4
Boil till channa is soft and can be broken by pressing between fingers.
5
This can take several hours.
6
Time can be reduced by adding baking soda (but I would not recommend).
7
Mix all spices together in a bowl.
8
Once the Channa is boiled and done add the spice mixture and bring it to a boil.
9
Do not leave much water.
10
Garnish with Chopped Coriander.
11
Notes:
12
Clove powder can make it spicy and hot. If you do not like it spicy avoid clove powder.
13
If you want to make it tangy increase the quantity of Dry Mango Powder or add a little tamaring juice.
10
kcal
Calories
2
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 kg kabuli channa (Chick Peas or Garbanzo Beans), salt, 1 teaspoon red chili pepper, 1 teaspoon cumin powder, and more.
Yes, Zero Oil Channa (Chick Peas) Masala falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
