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South Indian Channa (Chickpeas) Masala

(recipe, Carrie Stewart)


  1. 1 cup Channa (chickpeas)
  2. 2 Big Tomatoes (chopped finely)
  3. 1 in fresh Ginger (grated)
  4. ½ tsp. Jeera (cumin) seeds
  5. ½ tsp. Garam Masala Powder
  6. 1 tsp. Chillie Powder
  7. ¼ tsp. Turmeric
  8. Salt to taste
  9. Ghee for frying
  10. 1 Tbspn Jaggery or brown sugar
  11. 2 tblspn Tamarind paste
  12. For Garnishing:
  13. Green Chillies Slit in two
  14. Lime Slices
  15. Tomato Slices
  16. Garam Masala
  17. Chopped Coriander leaves


  1. Wash and soak the Channa overnight. Pressure cook the Channa with salt for 15 minutes. Grind a handful of the boiled Channa with the ginger, turmeric, jeera seeds, chillie powder, and garam masala and make into a fine paste. Add the tomatoes and tamarind and blend well. Add the remaining Channa, salt to taste, mix well and offer.