Dry Chana Masala
Small chickpea (chana) is indigenous to western Odisha. We usually prepare dry chana masala to savour with murmura or mudhi (puffed rice) as an evening snack. On festive occasion this chickpea is cooked with vegetables and other pulses to make 'Ghaanta tarkari' a special and authentic dish of Odisha. In western Odisha where it is cultivated is known as 'dhob chana' meaning white chickpea.
Dry Chana Masala
Small chickpea (chana) is indigenous to western Odisha. We usually prepare dry chana masala to savour with murmura or mudhi (puffed rice) as an evening snack. On festive occasion this chickpea is cooked with vegetables and other pulses to make 'Ghaanta tarkari' a special and authentic dish of Odisha. In western Odisha where it is cultivated is known as 'dhob chana' meaning white chickpea.
Open in Cookpad AppSteps
- 1
Take a pan. Heat oil. Add mustard seeds to splutter. Then add hing, chopped onion, grated garlic and broken red chilli.
Saute till the onion becomes golden brown and the aroma of grated garlic marked out. Mix now the boiled chickpea. Add turmeric powder, salt, chat masala, fried cumin powder. Cook in low flame for 3 to 4 minutes. Then garnish and mix chopped coriander and serve.
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