Dry Masala Chana or Spicy Indian Chickpeas

Hey there!

I’m back with yet another household favorite. Chickpeas or chana in a wonderful tomato base, flavored with spices. I gave this dish a little South Indian touch by adding mustard seeds and curry leaves. The curry leaves add such a distinctive flavor and it goes really well with the chickpeas. This recipe is a dry item (i.e without a gravy).

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So, to start off. I cooked the chickpeas in water until they were soft. If you have pre-cooked chickpeas, then this recipe can be made within 20 minutes. Fry up some mustard seeds and curry leaves with a tablespoon of oil in a pan. Be careful, as the seeds pop once the oil is hot. Once they begin to pop and crackle(Crackling Mustard 🙂 ), quickly chuck in onions and garlic. Add in chopped tomatoes and cook until they can be easily mashed. Add in salt, spices and a little water(just so the spices don’t burn). Let it bubble and your tomato masala is now ready for the chickpeas. Let the chickpeas cook in the masala for an addition 5 minutes and it’s ready!

Serve this with rotis, chapatis or rice. I personally enjoy eating this with chapatis, cucumber slices on the side with a slight sprinkle of red chilli powder and salt on them. Mouth watering!!

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You can use the same recipe to make a curry. Add more stock, water or even coconut milk to the masala and you’ll have yourself an excellent chickpea curry!

I hope you enjoyed this recipe.

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Happy cooking!


Total PREP TIME : 50 Mins        Prep PREP TIME : 10 Mins         Cooking PREP TIME : 40 Mins



  1. Chickpeas – 1 Cup
  2. Chopped onion – 1
  3. Chopped garlic – 1 Tbsp
  4. Curry leaves – 10
  5. Mustard seeds – 1 Tsp
  6. Oil – 1 Tbsp
  7. Chopped tomato – 1
  8. Turmeric powder – 1 Tsp
  9. Red chilli powder – 1 Tsp
  10. Coriander powder – 1 Tsp
  11. Chaat Masala – 1 Tsp
  12. Garam Masala – 1 Tsp
  13. Salt – to taste


  1. Boil chickpeas in a pot of water until soft. In the meantime, heat oil in a pan on medium flame. Once the oil is hot, add mustard seeds and curry leaves.
  2. Once the mustard seeds begin to pop, add in chopped onion, garlic and sauté until they turn light brown.
  3. Add chopped tomatoes and cook until they turn soft. Mash them well.
  4. Add turmeric, coriander, chilli powder, garam, chaat masala and salt to taste. Add half a cup of water and stir.
  5. Now add in the cooked chickpeas into the tomato masala. Cook the chickpeas in this masala for about 5 minutes and it’s ready.


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12 Comments Add yours

    1. Hey.. Thanks a lot 🙂

      Liked by 1 person

  1. Cathryn says:

    Looks so good.

    Liked by 2 people

  2. mistimaan says:

    Nice recipe

    Liked by 1 person

  3. kargal gurumurthy says:

    It looks really Yummy.

    Liked by 2 people

    1. Thank you so much ☺️


  4. Such a delicious way to have chickpeas as part of diet.

    Liked by 1 person

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