Pratibha’s Red Chana Shaak

Pratibha’s red chana shaak is one of Seema’s favorites.  It does require soaking the chana overnight (or for at least 6 hours), so make sure and plan ahead when making it.

Servings: 4-6 people


  • 1 cup chana
  • 3 cups boiling water
  • 1 1/2 tbs. oil
  • 1 tsp. ajwain seeds
  • Pinch of hing (asafetida)
  • 2 Tbs. chana flour (gram flour)
  • 1/2 crushed tomato – diced tomatoes work too
  • 15 leaves of limdo (curry leaves)
  • 1/2 tsp. crushed garlic
  • 1 tsp. crushed ginger
  • 1 tsp. salt
  • 1/2 haldi (turmeric powder)
  • 1 tsp. crushed green chili – depends on how hot you want the shaak
  • 1/2 cup water
  • 1/2 squeezed lemon
  • Chopped cilantro


  1. Wash chana.  Then add to pressure cooker, along with 3 cups of boiling water.  Close pressure cooker and let soak overnight (or for at least 6 hours). 
  2. Cook chana: turn pressure cooker on (stove should be on high); when it starts to make noise, lower the pressure cooker to medium-high and let cook for 15-20 minutes.  Then turn the heat off and let cool until you can open the pressure cooker.
  3. Make vagaar: add oil, ajwain seeds, hing, and chana flour.  Mix continuously and let flour cook for about a minute. 
  4. Then add tomato, limdo, 1/2 tsp. garlic, 1 tsp. ginger, haldi, green chili, and salt. Let cook for about 2 minutes. 
  5. Add chana (with the water from the pressure cooker) and 1/2 cup water if needed.
  6. Bring to boil.  Add 1/2 squeezed lemon and fresh cilantro.  Serve hot with rice or any indian bread.  Plain yogurt and chopped onions also go well. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s