Tarla Dalal's Tawa Chana | Pan-Fried Chickpeas Curry Recipe

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A quick and easy recipe for chickpea curry - pan fried and lightly coated with spices. Perfect as a side dish for rice/roti or as an easy snack with crunchy chips. Indian food is not hard at all and this dish is the proof.

Among the zillion varieties of beans (legumes) we have, I am very partial to chickpeas and red beans. They were the first legumes I tasted and my childhood is littered with many memories with them. Today's recipe Tawa Chana (Pan-Fried Chickpeas Curry) is adapted from India's most celebrated chef Tarla Dalal whose recipes inspire me even to this day. Made with simple ingredients, this dish tops my list of healthy recipes and it's a cinch to make. I like working with dried beans but if you wish to, just use canned beans. I ate it with rice as a side dish and it can also be served as an easy snack paired with crunchy chips, few cut raw onions and a lemon wedge. And you know, where else you would commonly see this dish? On many road side chaat-wallahs, who make in ginormous proportions every day and mix with everything from potato patties (ragda patties) to samosas to crispy papdi.  

Tawa Chana (Pan-Fried Chickpea Curry)

Adapted from Kadhai and Tava Cooking Delights by Tarla Dalal

Prep Time: 15 mins (+ soaking time for chickpeas if using dried)

Cook Time: 15 mins

Serves: 2-3 

Ingredients:

2 cups garbanzo dry chickpeas, soaked for at least 5-6 hrs and boiled/pressure cooked. (or use a 15 oz can of garbanzo beans)

1 tbsp vegetable oil
1 medium onions, chopped
1 tsp ginger-garlic paste (or use finely chopped garlic clove and a small knob of fresh ginger)
2 tomatoes, finely chopped
1/2 tsp chilli powder
1 green chilli, finely chopped (remove seeds if you want less spicy)
1/4 tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala

1/2 tsp chaat masala

1 tbsp dry mango powder (amchur)
salt to taste
some finely chopped coriander, for garnishing
1/2 tbsp dried fenugreek leaves/ kasuri methi

Preparation:

Heat oil in a pan and once it is hot, add onions. Saute on a medium flame for 1 to 2 minutes.

Add all the spice powders: chilli powder, green chilli, turmeric powder, cumin powder, chaat masala, garam masala, dried mango powder and 2-3 tbsp of water. Mix well and cook on a medium flame for 1-2 minutes, while stirring continuously to make sure they don't get burnt. Add chopped tomatoes and give it a stir.

Rub dried fenugreek leaves between your palms to release the oils and add to the pan along with chickpeas and salt. Add a few tbsp of water if needed. Mix well and cook on a medium flame for 4 to 5 minutes. Garnish with coriander leaves and serve hot with rice, roti or as a snack. 

Other Recipes with Chickpeas:

Indian Pickle Spiced Chickpeas Rice
Pasta With Chickpeas
9 Bean Salad
Spicy Fried Chickpeas
Paneer With Chickpeas

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This recipe joins July Week # 3 of Cooking from Cookbook Challenge Group. Also to My Legume Love Affair # 97 guest hosted by Kalyani and managed by Lisa.

until next time,

until next recipe,