June 11, 2014

Malvani chana (chickpea) curry recipe - how to make malvani chickpea curry

Malvani chana or brown chickpea curry recipe - I am a great fan of all malvani dishes, which are very popular in Maharashtra. I have prepared this Malvani chana curry  in a  pressure cooker with store bought malvani masala. If you don't get Malvani masala in your area, you can use some chole masala readily available in the grocery store. This curry goes well with hot steamed rice, ghee or jeera rice, rice or jawari roti, chapati, phulka or any other Indian flat breads.

Maharashtrian style chickpea curry in serving bowl

Soaking time  7 - 8 hours
Preparation time 15 minutes
Cooking time 30 minutes
Serves 2

1/2 cup brown chickpea / chana
1½ tsp malvani masala
Salt to taste

For the tempering
2 tbsp oil
A pinch of asafoetida / hing
A pinch of cumin seeds / jeera
1 green chilly, finely chopped
1/2 tsp turmeric powder
1 small onion, finely chopped
1 small tomato, finely chopped

Grind to paste
4 tbsp fresh coconut
1½ tsp chilly powder
1 tsp coriander seeds, fried
1/4 tsp cumin seeds
4 cloves garlic
1/6" piece ginger

Malvani chana curry recipe.
  • Wash and soak the chana overnight. Drain the water and keep aside.
  • Mix the coconut and chilly powder together, roast on low flame until aromatic and set aside.
  • Combine together the roasted coconut, chilly powder mixture, fried coriander seeds, cumin seeds, ginger and garlic.
  • Put all these ingredients in a mixer jar and make a thick paste adding some water, keep it aside.
  • Heat 1½ tbsp oil in a pressure cooker and add the cumin seeds and asafoetida / hing, saute for a while. Add the green chillies and turmeric powder, saute for a while.
  • Then add the finely chopped onions and fry till onions become brown. Add the tomatoes and saute till they turn mushy, keep it aside.
  • In a separate pan, heat 1½ tbsp oil and add the ground masala paste, stir for a minute. Add the soaked chana / chickpea, stir to combine. Add malvani masala and salt. Mix well, add 1½ to 2 cups of water. 
  • Transfer this chickpea and masala mixture to the pressure cooker and mix with onion  tomato tadka mixture. 
  • Close the pressure cooker with lid and take 2 - 3 whistles, then on low  flame  for 5 minutes. When it is done, remove from the flame.
  • When the pressure releases, add chopped coriander leaves and serve hot with rice, pulao, ghee rice, roti, chapati or any other Indian flat breads.

If you don't get Malvani masala in your area, you can use some chole masala readily available in the grocery store.

chickpea curry in bowl image


  1. delicious malvani channa curry.........

  2. it will go very well with naan or paratha

  3. I love chickpeas based curries.. Looks delicious...


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