Aloo Chana Chat Recipe


1-1/2 Cups chick peas
2 Medium potatoes, peeled and diced
Chopped coriander leaves
1-1/2 teaspoon Brown sugar
1/2 teaspoon Mild chili powder
1 tablespoon Tamarind paste
2 tablespoon Fresh cilantro leaves, finely chopped
1 Pinch salt6 tablespoon Water
Tomato julienne or pomegranate seeds
Chopped Onion

How to make Aloo Chana Chat

  • Rinse and drain garbanzo beans.
  • Boil water in a pan, add the diced potatoes and cook till soft.
  • Remove potatoes from heat, drain and set aside to cool.
  • Mix the tamarind paste and water in a small bowl.
  • Add chili powder, sugar and salt.
  • Pour the tamarind mixture on the garbanzo beans.
  • Combine the potatoes, chopped onions and cilantro.
  • Mix them properly and add salt to taste.
  • Serve in individual bowls.
  • Garnish with coriander leaves.
  • Use tomato julienne or pomegranate seeds, if desired.
  • Aloo Chana Chaat is ready to serve.


Chana Dal Payasam Recipe


Split Bengal Gram:- ½ cup

Grated coconut :- 1 cup

Clarified Butter (Ghee) :- one cup

Jaggery :-1 cup

Cardamoms :- 5 nos crushed

Coconut :- 2 tbsp, cut into cubes

Cashew nut (Kaju):- 5 nos

Method Of Preparation

1) Take the gram, wash and soak it.

2) Take a small part of ghee and melt it in a pan. In it add coconut pieces, and keep frying it till it is golden in color. Once done, remove it from the flame and keep it aside

3) Add cashew, in the same used ghee. Keep frying it till it is golden brown over low flame.

4) We need to extract coconut milk. Take grated coconut soak it in hot water for close to 10 mns, and then pass it through the filter.

5) Take the gram and boil it, with just enough water needed for boiling the gram.

6) Once the gram is well cooked, put the coconut milk and jaggery.

7) Keep cooking till the mixture thickens, and stir it in between. We need to keep stirring, so that the gram doesn’t burn. The mix should be consistent and should not be thick at places.

8) After this add the rest of the Ghee and cardamoms. Keep mixing it thoroughly.

9) Garnish it with cashew nuts and fried coconut pieces.


Chana Dal Recipe



Chana Dal :-  1 cup

Water :- 7 cups

Salt  :- 1 tsp

Cayenne :-  ¼ tsp

Turmeric Powder ( Haldi) :-  ¼  tsp

Cumin Seed Powder (Jeera) :- ¼  tsp

Corriander powder :-   ¼  tsp

Tamarind pulp   :-   1 tblsp

Sugar :- 1 tsp

Vegetable oil   :- 1 tblsp

Black mustard seeds :-  ¼  tsp

Garlic clove – chopped  :-  1 No

Method Of Preparation:

1)    Take chana dal and soak it in 4 cups of water for around 2 to 3 hours

2)    Wash and drain it properly.

3)    Take a pan and boil around 3 cups of water. Add salt to it.

4)    Now add chana dal to this pan and cover the pan.

5)    Keep pan over medium flame for around 30 mins.

6)    When cooked, stir the dal properly

7)    Now add turmeric, cumin, cayenne, sugar and tamarind pulp. Make sure you remove the seeds and skin.

8)    Stir it properly and keep it on simmer , uncovered

9)    Take another pan and heat vegetable oil over low heat. Add chopped garlic and mustard seeds to it.

10) When oil gets hot, add this oil to the simmered dal.

11) Now cover the dal and keep it over simmer for around 2 mins.

12) Cook chana dal for another 5 mins uncovered.

13)  Dal is now ready to serve with hot rice.

Top Search Indian Recipe:


Chana Dal Banana Kheer Recipe

1 cup chana dal (8 ounces)
1 medium size ripe banana
saffron to taste
cardamon powder to taste
sugar to taste
1 can evaporated milk
3 cups milk
2 tablespoons ghee
dry coconut flakes for garnish
cashew nuts and raisins to taste
How to make chana dal banana kheer :
  • Put 2 tablespoons of ghee in pan on medium heat.
  • Add raisins and cashew nuts and roast lightly.
  • Set aside for garnish. Boil chana dal and 2 cups milk until dal is over cooked (soft) so that it can be mashed.
  • After this mixture is mashed, add evaporated milk, remaining milk, saffron, cardamon powder and sugar to taste.
  • Add the cut banana pieces and boil all of this together to the desired consistency, stirring constantly to prevent milk from cooking over sides of pan.
  • Garnish with coconut flakes, roasted cashew nuts and raisins. Serve hot or cold.
  • Serves: 4-6



Peshawari Chana recipe

1 tsp garam masala powder
1/2 cup onion chopped
1 bay leaf
3/4 cup tomatoes chopped
salt to taste
2 tblsp coriander powder
1 tsp turmeric powder
1 tblsp chana masala
2 tsp tea leaves
2 green chillies slit
1 tblsp ginger paste
1 tblsp garlic paste
2 tblsp oi
1 tsp cumin powder
1 tblsp red chilli powder
1 cup chick peas
How to make peshawari chana :
  • Soak kabuli chana overnight.
  • Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.
  • Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour.
  • Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time.
  • Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala.
  • Sprinkle garam masala and salt mix well and serve hot.


Sukhi Chana Daal recipe

1 cup – Chana dal
1 Onions, chopped
Salt To taste
1 – Turmeric Powder
Handful – Pinch Corainder leaves
2 – Cinnamon sticks
2 – Cloves
1 – Bayleafs
1/4 tsp – Cumin seeds
1 tsp – Lemon Juice
1 tbsp – Ghee
  • Clean, wash and soak chana dal for one hour.
  • Pressure cook the dal with 3 cups of water. Keep aside.
  • Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up.
  • Add onions and fry till brown. Add salt and turmeric powder. Mix well.
  • Add dal and let it boil for few minutes.
  • Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well.
  • Serve sukhi chana daal hot with rice or paratha.