Dahi Chana/Chickpeas in yogurt gravy

This dish is perfect for winters and tasty by itself as a soup. It also pairs well with chapati or wheat dosa

Recipe – Sanjeev Kapoor

Chickpeas – 2 cups 

Oil – 2 tsp

Cumin seeds – 1 tsp 

Onions, finely chopped – 2 medium

Green chillies  – 5 Nos.

Ginger garlic paste  – 2 tbsp

Turmeric powder  – 1/2 tsp

Garam masala – 3 tsp 

Curd  – 3 cups


Coriander leaves


Soak chickpeas in water overnight. 

Pressure cook chickpeas till 2-3 whistles. Set this aside. 

Heat oil in a pan. Splutter cumin seeds. Saute onion, green chillies, and ginger garlic paste till onion turns translucent. Add curd and cooked chickpeas. Lightly mash some chickpeas with the back of a spoon, keeping whole chickpeas intact. Add turmeric powder, garam masala, and salt as required. Garnish with coriander leaves. 

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