Simple Chana Recipes
Everyday Indian recipes for Kisan Dana Kala Chana and Yellow Chana, with ingredients and step-by-step method.
Kala Chana Sprouts Salad
Kala Chana · Soak overnight · Sprout 1–2 days · Serves 2
Crunchy home-grown sprouts tossed with onion, tomato, cucumber and lemon.
Ingredients
- 1 cup Kisan Dana Kala Chana
- 1 small onion, finely chopped
- 1 tomato, finely chopped
- ½ cucumber, finely chopped
- 1 green chilli, chopped (optional)
- 1 tbsp lemon juice
- ½ tsp chaat masala
- Salt to taste
- 2 tbsp chopped coriander
Method
- Rinse and soak the Kala Chana overnight in plenty of water.
- Drain, wrap in a damp cotton cloth and keep in a warm place for 1–2 days until small sprouts appear. Sprinkle water if the cloth dries.
- Rinse the sprouts, then toss with onion, tomato, cucumber, chilli, lemon juice, chaat masala, salt and coriander. Serve fresh.
Kala Chana Curry
Kala Chana · Soak 8–10 h · Serves 3–4
A comforting onion-tomato curry for rice or roti.
Ingredients
- 1 cup Kisan Dana Kala Chana
- 3 cups water
- 2 tbsp oil
- 1 tsp jeera (cumin seeds)
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- ½ tsp haldi (turmeric)
- 1 tsp dhaniya (coriander) powder
- 1 tsp red chilli powder
- ½ tsp garam masala
- Salt to taste
- Fresh coriander to garnish
Method
- Soak the Kala Chana for 8–10 hours. Drain, then pressure-cook with 3 cups water and salt until soft (about 5–6 whistles).
- Heat oil in a pan, add jeera, then onion. Fry until golden, add ginger-garlic paste and tomatoes, and cook until the oil separates.
- Add haldi, dhaniya and red chilli powder and stir for a minute. Add the chana with its cooking water and simmer for 10 minutes.
- Finish with garam masala and coriander.
Crunchy Roasted Chana
Yellow Chana · Soak 6–8 h · Healthy snack
A crisp, protein-rich tea-time snack made in one pan.
Ingredients
- 1 cup Kisan Dana Yellow Chana
- 1 tsp oil
- Salt to taste
- ½ tsp red chilli powder
- ½ tsp chaat masala
Method
- Soak the Yellow Chana for 6–8 hours, boil for 10 minutes until just tender, then drain and pat completely dry.
- Roast in a heavy pan on low heat with the oil, stirring often, for 20–25 minutes until crunchy.
- Season with salt, red chilli and chaat masala. Cool fully before storing in an airtight jar.
Chana Chaat
Kala or Yellow Chana · Soak 8–10 h · Serves 2–3
Tangy street-style chaat with potato, onion and chutney.
Ingredients
- 1 cup Kisan Dana Kala Chana or Yellow Chana, soaked and cooked
- 1 boiled potato, cubed
- 1 small onion, chopped
- 1 tomato, chopped
- 1 green chilli, chopped
- 2 tbsp chopped coriander
- 1 tbsp lemon juice
- ½ tsp roasted jeera powder
- ½ tsp chaat masala
- 1–2 tbsp green or tamarind chutney
- Salt to taste
Method
- Soak and pressure-cook the chana until soft but still holding its shape. Drain and cool.
- Mix with potato, onion, tomato, green chilli and coriander.
- Add lemon juice, roasted jeera powder, chaat masala, chutney and salt. Toss and serve straight away.
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