Kabuli Channa Masala Easy


Kabuli Channa Masala Easy

Chickpea/kabuli channa pressure cooked with ginger, garlic and other ingedients and later garnished with coriander leaves
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people



  • For preparing kabuli channa masala, first soak chickpea in water for 8 hours. Wash and drain.
  • Take a pressure cooker and heat oil. Put crushed ginger, garlic, onion, green chillies and saute well.
  • When a frying smell comes, add chopped tomatoes, chilly powder, coriander powder, turmeric powder, garam masala and saute.
  • Stir in soaked kabuli and add 8 tea cups of water. Close the cooker lid and pressure cook until done.
  • Now, open the lid and add chopped coriander leaves, required salt, curry leaves, lemon juice and sugar. Place the open cooker in medium flame and cook until the gravy has acquired a thick consistency.
  • Kabuli channa masala, a nutritious recipe apt with chappathis is ready.
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