Posted by: Sahaja | January 20, 2009

Chickpeas curry – Sanagalu

Well, I should admit, this curry was one which was a disaster  for 3 times…well, not a biiig disaster as it was still edible and tasty enough but the look was Phew!! Yesterday, I just tried it and it came wonderfully delicious, both looks wise and taste wise….so finally Succeeded!! Here is the recipe.

What You Need :

  • Chick peas – 1 can of boiled ones/1 cup raw chickpeas
  • Tomatoes – 2 big ones
  • Onions – 1 big one or 2 medium sized ones
  • Garlic cloves – 2/3 finely chopped [optional, i dint use it]
  • Green chillies – 3/4 diagonally cut
  • Cinnamon and nut meg powder – to taste a pinch each
  • Cardamom – 1 or 2 if wanted [optional]
  • Tadka ingridients – 1 tsp
  • Oil – 2 tsp
  • lime juice/lemon – few drops to garnish
  • Salt – to taste.


How to make?

  • Soak the raw chickpeas overnight [8hrs generally] or boil them in pressure cooker!
  • Take a pan, heat oil in it and put tadka ingridients
  • After mustard seeds pop, add onions, green chillies, garlic and saute till onions are translucent.
  • Add cinnamom, nutmeg and cardamom now and add tomatoes 
  • Now add salt and if required, masala powder, and simmer for about 5mins
  • Now add the chickpeas along with the water which remained after boiling.
  • Keep the flame low and cover with lid to cook. Stir ocassionally!
  • Garnish with Coriander and lemon and serve hot with Poori or Chapathi or any kind of indian bread! 

or if you added less chilli, u can eat it directly….it would be near to something called Sundal then…Sundal can be made from any sort of sprouts . I did not use any readymade masala powders here and this taste Ohh I love it and I bet you wont find any difference when eating with roti or chawal!

Chickpeas especially are very good foe pure vegetarians since its a huge rich source of Proteins,and I recommend they should have them in their diet! 

Yum YUm….I loved it totally and it tastes really nice even though we dont add the cholle masala…..and i discovered that adding chole masala more gives the dark sort of look to chole which I was considering as a disaster before.

I like it red and yellow , if you want it a little towards brown, add a tsp of chole/chana masala to it before salt.

This entry is going to JFI-Chickpea event hosted by Sometime Foodie . Click on logo for details.jfi-chickpea-logo


Hey guess what, i gotta an idea….isnt this yellow enough to send it to FIC??? Ya na….okie dokie….off it goes to FIC – YELLOW hosted by my fav Sunshinemom !!! 

And while linking it to Wiki, I just found out its a legume too….so its also to My Legume Love affair hosted by Valli.

Thats it for today….I shall soon come back and make the actual recipe for Sundal too!


Me 😀



  1. Even though I don’t intend to do such a complicated dish, What is the tamil equivalent for chikpeas? Also, my grandmom says, we can cook potatos with rice in the cooker itself. I am going to try this.

    Destination Infinity

  2. Show me one person who can say no to chhole, esp. if it is shown step by step and served hot like this! Sahaja, thank you and please keep sending without resisting yourself:)

  3. Wah! that looks really delicious! 🙂

  4. Looks yummy! 😛

    @ DI: I’m not 100% sure, but the Tamil name is konda kadalai…sometimes it is just referred to as channa.

  5. Hi sahaja,
    Welcome to blogging! This chickpea curry looks like a really good entry to JFI Chickpea. I really like the opportunity that hosting JFI gives me to meet new bloggers.

  6. Great experiment in ur kitchen.

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