Chana Ghasi


  • White Chickpeas / Garbanzo / Kabuli Channa – 1 can (16 oz)
  • Potatoes cut into cubes – 2
  • Curry leaves – 1 tsp
  • Fenugreek seeds/methi – 1/8 tsp
  • Coconut grated- 1 cup
  • Kashmiri Dry Red chilli – 4
  • Vegetable /Coconut oil – 1 tsp
  • Salt to taste


  • Cumin seeds – 1 tsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 tsp
  • Vegetable/ Coconut oil – 1 tbsp


  1. Heat tea spoon of oil in pan. Add fenugreek seeds and saute for few seconds.then add curry leaves to it and switch off the flame.
  2. Grind this sauteed ingredients along with grated coconut, dry red chillis adding little water to form thick, smooth paste.
  3. Transfer this ground paste in pan. add the chickpeas, potatoes, salt to taste and water for the desired consistency(around 3 cups) and bring it to nice boil.
  4. For the tempering : heat oil in pan, add cumin seeds, mustard seeds. when they start to splutter, add the curry leaves and switch off the flame.
  5. Add this tempering to the gravy and mix well.
  6. Chane Ghasi / Chickpeas Gravy is now ready. Serve hot with rice and enjoy.


  • If you using dried chickpeas, soak in water overnight and then pressure cook for 2 whistles or cook it along with the gravy(this might take more time).
  • Adjust the dry red chilli as per your taste.



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Chana Ghasi