This recipe is No Onion No Garlic dish. Green Chana Masala is a wholesome and sattvic dish made with fresh green chana simmered in basic-spice base. Light yet flavorful, it’s cooked with simple spices and a hint of amchur, bringing out the natural earthy taste of green chana. Perfect for vrat, festivals, or when you want a soul-soothing meal, this sabzi pairs beautifully with phulkas, puris, or even steamed rice.
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Soak green chana overnight and pressure cook for 4 whistles.
In a mixie jar, add green chilli, ginger, coriander powder, pav bhaji masala, red chilli powder, turmeric powder, dry methi, cumin powder, raw mango powder, boiled green chana with stock, and a few coriander leaves. Grind into a fine paste.
Heat mustard oil in a pan and temper with cumin seeds, asafoetida, and curry leaves. Add the prepared paste to the pan. Clean the mixie jar with a little water and add it to the pan. Cook till oil separates.
Add the boiled green chana and salt to taste. Cover and simmer for 7-8 minutes.
Garnish with coriander leaves and serve hot with roti, puris, or jeera rice.
Soak fresh green chana (or dried if using) for 4–6 hours if they’re firm. This softens them and reduces cooking time. If using fresh tender green chana, just rinse well.
A little amchur (dry mango powder) or lemon juice enhances the earthy taste of green chana.
For a curry-style masala, add enough water and simmer until the chana absorbs the flavors. For a dry masala, cook until water evaporates and the masala clings to the chana.
What can I serve with Green Chana Masala?
It pairs well with roti, puris, or jeera rice for a complete meal.
Can I make this dish oil-free?
You can reduce the oil quantity, but some oil is recommended for tempering and enhancing the flavor.
Can I follow this recipe for making other chana sabji?
Yes of course. The taste might differ slightly but you can definitely give it a try.
Can I skip the raw mango powder?
Raw mango powder adds tanginess to the dish, but you can skip it or substitute it with a few drops of lemon juice or tamarind pulp for earthy flavour.
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