Lal Chana Recipe by Vari Shah 446 days ago

Lal Chana
Whole red gram tastes delicious, when dry spices are added to them. With gravy, they enhance and dominate the taste of the food they are eaten with.

Preparation Method

      Lal Chana
    1. Wash red gram 3-4 times thoroughly. Add soda. Soak them.
    2. Before cooking, drain the soaked water. Add warm water. Pressure-cook the red gram up to 3 whistles. Lower the flame and cook for 10 more minutes. Keep aside. Use as required.
      Sukka Lal Chana:
    1. Add spices and salt to the boiled and drained red gram.
    2. Heat oil in a pan. Add asafoetida and red gram. Sprinkle gram flour.
    3. Stir well for 2 minutes. Garnish and serve hot.
      Gravy Lal Chana:
    1. Simmer tempered red gram with its water in a pan.
    2. For the gravy, mix gram flour and water to make a smooth batter.
    3. Pour batter slowly into the red gram. Stir continuously so that no lumps are formed.
    4. Add extra spices and lukewarm water if required. Boil for 5 minutes. Switch off the gas. Garnish. Serve hot.
      Additional Note
    • If time required is short, soak red gram in luke warm water for a few hours. Pressure cook up to 4-5 whistles.


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    Serves : 4
    Ready In : 30 Minutes
    Level :
    Tithi :
    Tastes :
    Cuisine :
      Lal Chana
    1. 1 cup whole red gram
    2. pinch of soda-bi-carbonate (opt.)
    3. 3 cups water (luke-warm)
    4. Sukka Lal Chana
    5. boiled red gram (without water)
    6. 1 teaspoon red chilli powder
    7. 1 teaspoon dhana-jeera powder
    8. 1/4 teaspoon turmeric powder
    9. pinch of asafoetida
    10. 1 1/2 teaspoons dried mango powder
    11. 1 teaspoon gram flour
    12. 1/4 teaspoon garam masala
    13. 3 - 4 pieces of kokum (washed —soaked)
    14. 2 tablespoons oil
    15. salt to taste
    16. For the Gravy
    17. 1 tablespoon bengal gram flour
    18. 1 cup of water
    19. 1/2 cup water (lukewarm - if required)
    20. To Garnish
    21. coriander leaves (finely cut - opt.)


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    Best Served With

    1. Sadi Roti