Kala Chana Ghassi

Dietician Amit Shah


  • Kala Chana 1 Cup
  • Grated coconut 1/2 Cup
  • Curry leaves 1 strand
  • Hing(Asafoetida) a pinch
  • Mustard seeds 1 tsp
  • Red chilies 6-7
  • Tamarind Juice – 1 Tbsp
  • Raw banana(plantain) 1 ( cut into square pieces)
  • Oil 1 tsp
  • Salt to taste


  • Soak kala chana overnight. Next day pressure cook it (4 whistles).
  • Grind together coconut, tamarind and red chillies.
  • Cook the raw banana with a little salt separately in a different vessel, as the raw banana cooks fast.
  • Now in a vessel pour the ground masala, add the boiled chana , banana. Add salt and give it a boil for 5 to 7 mins, remove from heat.
  • Heat oil, add mustard seeds, when they start popping, add curry leaves and asafoetida and season the curry.