How To Make Chana ( Garbanzo) Bean Curry With Yogurt Dip

Garbanzo Bean curry Salad

Chana Beans or Chickpea Or Garbanzos are brown, green or yellow, in color, vibrant and is an antioxidant, in other words a Superfood, which contains 70 mg of Choline, in 1 cup of Chana,( legume, in Indian) or Chickpeas.  Choline is a chemical that keeps the cell membrane intact, thus help brain function, and this is great for mentally challenged individuals, since they don’t have enough Choline production.

Other Benefits of Chickpeas:

  • Ample Potassium, thus great for heart health, since too much sodium is a no no, potassium is necessary for heart function, it regulates blood pressure and 1/3 potassium in 1 cup of Chana, is good news for Diabetes afflicted folks, a heathy diet of Garbanzo curry works perfectly
  • Selenium & Beta Carotene, Great for keeping Toxins regulated in the cells, non-cancer causing, food, antioxidant removing the free radicals.
  • Magnesium, in Chickpeas is wonderful remedy for cramps, such as joint, bone or stomach cramps,
  • Calcium, promotes great bone health.
  •  5 MG of Iron in the Chickpea, is helpful to patients  diagnosed with Anemia.
  • My favorite, it is loaded with Fiber.  Helps and promotes bowl movement and prevents  weight gain.

Now comes the best part, how to make some delish curry.


  1. Soak 2 cups of Chickpeas overnight and get them soft( brown)
  2. 1 table spoon of vegetable oil
  3. 1 half onions slices, prefer Red 
  4. 4 cloves of fresh garlic crushed & pressed
  5. 2 jalapenos thinly sliced, for extra heat use red Thai Chili peppers
  6. 1 table spoon of salt, mostly for curry but a pinch for yogurt.
  7. 1 teaspoon of cayenne pepper ( for yogurt)
  8.  1 teaspoon of black mustard seeds
  9. 2 teaspoon of cumin.( 1 for curry) the other teaspoon for yogurt
  10. 1 bunch of cilantro
  11. 2 red potatoes diced in small pieces( if you prefer, not needed)
  12. 4 bay leaves, or Chili leaves
  13. 1 half of lemon/ for tangy taste if desired
  14. 2 table spoons of Garam masala( or Turmeric and premade masala from any East Indian store.( If you live in Bay Area, lots of stores in Sunnyvale & Fremont)
  15. 1 16 Oz Plain Yogurt
  16. 1 cucumber peeled and blended into shreds.

Cooking Instructions:

Preparation B/4 Cooking: 

  • Rinse Garbanzo beans properly and set them aside
  • Add garlic, half of onion, Chili, half cilantro  to blender  and blend  it into paste, set aside
  • Fetch garam Masala( premixed with turmeric) add to paste( prepared Earlier) mix well  and set aside 


Step One:

Heat up vegetable oil, once hot add Bay leaves, mustard seeds, cumin and rest of the sliced onions and brown it .  Second step, add the curry paste and cook for 5 minutes until dry and slightly brown.  Add the washed potatoes,  Chickpeas, salt and cook, stirring occasionally, once brown and a bit dry add 1 cup of water cover and let it cook on low heat , squeeze in lemon juice from lemon, cook another few minutes , once soft add the rest of the cilantro.

Step Two:

Use 1 cup of plain yogurt, add browned crushed cumin seeds , blended cucumber , salt and cayenne prepper.  Mix well  serve, better if chilled first.


Serve in salad bowls with bag of spinach( preferred) or lettuce , cucumbers and  prepared chilled yogurt.  Add more salt and pepper for taste, if desired.

Let me know, if you like it.

BLOGGERJEE dated April 26th 2021

Leave a Reply