Serves: 4-5
Cooked Channa - 2 cups (or 1 cup raw)
Onion - 1 cup
Tomato - 1 cup
Green chili - 4
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Turmeric powder - 1 tsp
Red chili powder - 2 tsp
Garam masala - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 2 tsp
Coriander leaves - 1 tbsp
Oil - 3 tbsp
Salt - as required
Water - as required


  1. If using cooked channa from a can, drain the liquid and rinse thoroughly. If using raw dry channa, soak overnight and cook as mentioned here.
  2. Blend together enough onion (1.5-2 medium) and green chili to get about 1 cup of puree.
  3. Blend enough tomato (about 3 medium) to get 1 cup of puree. You can also add a few tbsp of mint and coriander leaves and blend if preferred.
  4. Roughly chop coriander leaves for garnish.


  1. Heat oil in a pot and add mustard seeds.
  2. Once it starts to crackle, add cumin seeds and let it splutter for a few seconds.
  3. Add the onion and green chili puree slowly and mix well. Saute well till it starts becoming brownish and raw smell goes. Add a little salt to speed up cooking. Should take 6-7 minutes.
  4. Add turmeric powder, red chili powder, and garam masala. Sprinkle a little water so that the powders don’t burn. Saute till oil starts releasing from sides.
  5. Add tomato puree and a little salt. Saute well till tomato changes colour and oil releases from the sides. This is important to ensure that the gravy is not watery at the end. Should take 8-10 minutes.
  6. Add cooked channa and fry for a few minutes.
  7. Add enough water to get gravy to desired thickness and mix well.
  8. Taste and add salt as required.
  9. Let the mixture boil on low heat for 3-5 minutes.
  10. Remove from heat and garnish with chopped coriander leaves.
  11. Serve hot as a side with chapati, dosa, rice etc.