Chana Ko Tarkari
Dive into the comforting flavors of Chana Ko Tarkari, a hearty Nepali-style chickpea curry that's both wholesome and packed with vibrant spices. This recipe transforms tender, pressure-cooked chickpeas into a flavorful dish enriched with a medley of sautéed onions, ripe tomatoes, and aromatic spices like cumin, turmeric, and garam masala. Brightened with fresh cilantro, this curry strikes the perfect balance of earthy, tangy, and savory notes. Simple yet satisfying, it's an ideal vegan and gluten-free option that pairs beautifully with steamed rice, soft roti, or flaky paratha. Whether you're seeking a warm, nourishing meal or exploring Nepali cuisine, Chana Ko Tarkari is sure to delight your taste buds while being easy to prepare.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 1 medium Onion
- 2 medium Tomatoes
- 4 cloves Garlic
- 1 inch piece Ginger
- 2 pieces Green chilies
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 2 cups Water
Instructions
Rinse the dried chickpeas thoroughly and soak them in water overnight or for at least 8 hours.
Drain the chickpeas and pressure cook them with 2 cups of water and 1/2 teaspoon of salt for 15-20 minutes until they are soft but not mushy. Set them aside.
Finely chop the onion, tomatoes, garlic, ginger, and green chilies.
Heat 2 tablespoons of cooking oil in a pan over medium heat.
Add cumin seeds to the oil and let them sizzle for about 30 seconds until aromatic.
Add the chopped onions and sauté for 5-7 minutes until golden brown.
Stir in the garlic, ginger, and green chilies, and cook for another 1-2 minutes.
Add the chopped tomatoes, turmeric powder, coriander powder, and cumin powder. Cook for 5-7 minutes until the tomatoes are soft and oil starts to separate.
Add the boiled chickpeas along with their cooking water. Stir well to coat the chickpeas with the spice mixture.
Cover and let the curry simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
Stir in garam masala and adjust salt to taste. Cook for another 1-2 minutes.
Garnish with freshly chopped cilantro and serve hot with steamed rice, roti, or paratha.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 9.0 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
