Sindhi Channa

Sindhi channa is a famous Sindhi recipe. Sindhi channa is a regular fare at any Sindhi household. Here are the steps for how to make Sindhi chana.

2 cup kabuli channa

Salt (namak) to taste
1 tsp dhania (coriander seed powder)
1 tsp garlic (lasan) crushed
2-3 pinch asafoetida (hing)
4 onion (pyaj)
1/2 tsp turmeric (haldi) powder
10 peppercorns
1 tsp ginger (adrak) grated
3 tomato (tamatar) grated
2 bay leaves
7 clove (lavang)
2 tbsp oil (tel)
1 tblsp coriander finely chopped
2 black cardamom
1/2 tsp garam masala powder
1/2 tsp black pepper (kali mirch) powder
1 tsp amchur (dried mango (aam) powder (amchoor))
1 tsp cumin seed (jeera)

How to make Sindhi Chana:

  • Wash and soak chickpeas in plenty of water overnight.
  • Drain mix in fresh water about 4 -5 cups and transfer to pressure cooker.
  • Add cardamoms, bayleaves, peppercorns, cloves, salt and 1 onion sliced.
  • Pressure cook till channa is soft
  • Cool, drain, keep aside. Separate channa, whole spices and water separately.
  • Meanwhile, puree 2 onions and cut 1 finely.
  • If desired, mix in spices while pureeing onions.
  • Heat oil in big size heavy saucepan.
  • Add asafoetida, ginger, garlic, cut onion, stir fry till onions are light brown.
  • Add pureed onions, tomato puree, all masala powders and stir fry for 5-7 minutes.
  • Add drained water.
  • Boil for 7-8 minutes.
  • Add peas, salt, stir and stir fry till gravy is thick.
  • Garnish with cut coriander, sliced onions and wedges of lemon
  • Serve hot