• 1 cup chole soaked overnight and drained
  • 1 tea bag
  • 2 medium sized onions finely chopped
  • ½ tsp jeera
  • ½ tsp finely chopped ginger
  • 5 cloves of chopped garlic
  • 1 tsp chilli powder
  • 1 tsp aamchur
  • ½ tsp haldi powder
  • 2 tsps dhania powder
  • 1 tsp jeera powder
  • 2 tsp chole masala
  • Chopped coriander


  • Pressure cook the kabuli chana with the tea bag, salt and enough water
  • Drain after cooking and keep aside after discarding the tea bag
  • Heat oil in a deep pan and splutter the jeera seeds
  • Add the garlic and onions and sauté
  • Add the powdered masalas with a cup of water and cook gently
  • Add the boiled kabuli chana and cook till the spices are well blended
  • Garnish with coriander leaves and serve hot.

Kabuli chana is used to make other dishes such as hummus, chana paneer, chickpea soup, kabuli chana and soya tikkis, dal pinni which is a Jain dish, falafel which is a Lebanese dish and even delicious and tangy pickles.