Chana Kanghou Recipe - Manipuri Style Kala Chana Sabzi

This Dish is simple to make and it takes very less everyday masala to make this dish. It is made with black chickpeas which are also a great source of protein.

Chana Kanghou Recipe - Manipuri Style Kala Chana Sabzi
238 ratings.

Manipuri Style Chana Kanghou Recipe is a dry sabzi made from black chickpeas. The cooking method in Manipuri is very simple and they use less of spice mix to create a simple and humble dish. Manipur being one of the seven sister states, the cuisine hailing from Manipur is little different from the rest of north eastern areas. Their dishes usually prefer to use chilli peppers thus the result of it their dishes are very spicy.

Serve the Manipuri Style Chana Kanghou Recipe along with a Palak Dal and Tawa Paratha to make it a meal. 

If you are looking for more Chana Recipes, here are some that you can try in your kitchen:

  1. Chola/ Chana Masala Recipe (North Indian Spiced Chickpea Curry)
  2. Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)
  3. Peshawari Kala Chana Recipe

Course: Lunch
Diet: Vegetarian
Prep in

300 M

Cooks in

20 M

Total in

320 M


4 Servings


  • 1 cup Kala Chana (Black Chickpeas)
  • 1 Onion , chopped
  • 1 Tomato , chopped
  • 2 Green Chilli , chopped
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander Powder (Dhania)
  • Salt and Pepper , to taste
  • 1 sprig Coriander (Dhania) Leaves
  • Mustard oil , for cooking 

How to make Chana Kanghou Recipe - Manipuri Style Kala Chana Sabzi

  1. To begin making the Manipuri Style Chana Kanghou Recipe, by soaking the chickpeas in water for about 4 hours or overnight.

  2. Pressure cook the chickpeas in a pressure cooker with water, salt for about 5 whistle. Release the pressure and then strain the water and keep it aside.

  3. Now heat a skillet with oil, add the cumin seeds, saute the onions and green chilli till the onions become brown.

  4. Once done, add in the tomatoes and saute them well, you can add salt to let the tomatoes get cooked faster.

  5. Add in the red chilli powder, coriander powder and saute till the raw smell goes away.

  6. Once done, add your cooked chickpea, 1/4 cup of water and keep mixing till the water evaporates and becomes little dry. Garnish with coriander leaves and serve.

  7. Serve the Manipuri Style Chana Kanghou Recipe along with a Palak Dal and Tawa Paratha to make it a meal.

Last Modified On Monday, 07 January 2019 13:33
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