Sindhi Channa Recipe

Sindhi Channa Recipe
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The Sindhi Channa is a very delicious dish from the Sindhi cuisine. Learn how to make/prepare Sindhi Channa by following this easy recipe.
Sindhi Channa Recipe
Preparation Time 20 Minutes
Cooking Time 45 Minutes
Difficulty Average
Recipe Type Veg.
Serves 5
  • 2 cup Chickpeas (Kabuli Channa)
  • 4 Onions
  • 3 Tomato, grated
  • 1 tsp Ginger, grated
  • 1 tsp Coriander Seed Powder (dhania)
  • 1 tsp Garlic, crushed
  • ½ tsp Asafoetida (hing)
  • ½ tsp Turmeric Powder (haldi)
  • 10 Peppercorns
  • 2 Bay Leaves
  • 7 Clove (lavang)
  • 2 tbsp Oil
  • 2 tbsp Coriander, finely chopped
  • 2 black Cardamom
  • ½ tsp Garam Masala Powder
  • ½ tsp Black Pepper Powder (kali mirch)
  • 1 tsp Amchoor Powder (dried mango)
  • 1 tsp Cumin Seeds (jeera)
  • Salt, to taste
  • 1 Lemon, cut into wedges (optional)
How to make Sindhi Channa:
  • Wash and soak chickpeas in plenty of water, a night before preparing it.
  • In the morning, drain the water, transfer chickpeas to the pressure cooker and add put 4 to 5 cups of water to cooker.
  • Slice the onions and add it to the pressure cooker along with bay leaves, peppercorns, cloves, salt and cardamoms.
  • On simmer flame, let the chickpeas to cook till they are tender. It will take approximately 30- 40 minutes to cook completely.
  • When cooked; cool and drain it and then separate channa, water and whole spices. Keep them aside.
  • Now, wash and peel the remaining three onions; chop one onion and make a puree of the remaining two onions.
  • Take a heavy bottomed pan and heat oil in it.
  • When oil is hot, put cumin seeds and asafoetida in it. When the seeds start to crackle, put ginger, garlic, sliced onion and fry till the onion is light brown.
  • Now, add pureed onions, tomato puree, turmeric powder, amchoor powder, black pepper powder, garam masala powder and coriander seed powder in it and saute for 5 to 7 minutes.
  • Follow the procedure by adding drained water in it and allow it to boil for 7 to 8 minutes.
  • Add chickpeas and salt in it and stir fry it till the gravy is thick.
  • Garnish it with finely chopped coriander leaves with wedges of lemon and serve hot with puris.