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. 
This entry was posted in Curries, Gujarati, Indian, Legumes, Main dish and tagged , , , . Bookmark the permalink.

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