Peshawari Chana Recipe - An ecstacy of delicious spicy kabuli chanas

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana)(काबुली चना), Tea leaves(चाय की पत्ती )

Cuisine : Other

Course : Dals and Kadhis

Peshawari Chana

It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

You can also find more Dals and Kadhis recipes like Sindhi Kadhi, Theeyal, Onion Sambar, Amti. Or try out these recipes from Other Cuisine like Pokhal Bhaat , Walnut And Spice Cake, Pateta Na Sada Pattice, Aloo Fish Fry.

Peshawari Chana Recipe - How to make Peshawari Chana


Prep Time : 7-8 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium


  • Chickpeas (kabuli chana) 1 cup

  • Tea leaves 2 tablespoons

  • Oil 2 tablespoons

  • Bay leaf 1

  • Onions finely chopped 2 large

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Green chillies slit 2

  • Tomato finely chopped 1 large

  • Red chilli powder 1 tablespoon

  • Coriander powder 2 tablespoons

  • Turmeric powder 1 teaspoon

  • Chana masala 1 tablespoon

  • Cumin powder 1 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon


Step 1

Soak chickpeas overnight in three cups of water. Drain, add three cups of fresh water. Tie tea leaves in a piece of cloth and put it in the water and then boil till the chickpeas are cooked and soft and dark in colour.

Step 2

Strain and keep aside. Heat oil, add bay leaf and chopped onions and sauté until golden brown in colour. Add ginger paste, garlic paste and slit green chillies, stir for some time and then add chopped tomato, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder and sauté till oil surfaces.

Step 3

Add boiled chickpeas, salt and approximately one cup of water and cook till the chickpeas get coated with the thick masala. Sprinkle garam masala powder, mix well and serve hot.

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