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  • Kala chana/ black chickpeas – 1 bowl
  • Water – 2.5 bowls
  • Grated ginger – 1 tablespoon
  • Bay leaf or tez patta – 1
  • Potatoes- 2
  • Onion – 2 medium sized
  • Tomatoes – 2 medium sized
  • Garlic cloves – 4-5
  • Green chillies – 2-3
  • Turmeric powder – 1 teaspoon
  • Coriander powder – 1 tablespoon
  • Red chilli powder – 1 tablespoon
  • Dry mango powder – 1 teaspoon
  • Roasted cumin powder – 1 teaspoon
  • Garam masala – 1/3 teaspoon
  • Salt – as per taste
  • Cooking oil – 2 tablespoon


  • Soak the kala chana overnight.
  • Next day wash it properly.
  • In a pressure cooker add kala chana, grated ginger, bay-leaf, turmeric powder, potatoes, salt ,water and few drops of oil.

  • Put the pressure cooker on stove at high flame, as first whistle comes, lower the flame to sim and let it stew for 15-20 minutes.
  • Meanwhile, prepare the tempering stuff.
  • Put an iron kadai(wok) on gas stove. As it gets heated add two tablespoons of mustard oil in it.
  • Add cumin seeds and saute for few seconds.
  • Add crushed garlic-green chilies and saute till raw aroma goes.

  • Add chopped onions and saute till they get brown in color.

  • Now add chopped tomatoes and and saute for 1 minute.
  • Now add all spices ( coriander powder, red chili powder, aamchur, roasted cumin powder ) & saute till oil separates from it.
  • Add boiled mashed potatoes in it.

  • Add boiled chana dal and mix in tempering properly.
  • Add 1/3 teaspoon of garam masala and cook for another 1 min.
  • switch off the flame and garnish with freshly chopped coriander leaves and onion rings.



Hi all, I am Kanchan from devbhoomi Uttarakhand(INDIA). Cooking is my passion.Here I am sharing those secrets of cooking,which I have acquired over the period of time from my mother. I hope you will like it. Keep supporting this blog for more such recipes and do leave your valuable feedback.

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