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Chana Upkari

Chana Upkari

Chana Upkari or Chana Sundal is a simple, healthy and protein rich dish made out of Chana/Garbanzo beans and served as Naivedyam/Prasadam (offering to god) during Hindu festivals.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Calories 280 kcal


  • 1 cup Black Garbanzo beans soaked over night and pressure cooked; reserve the water (See Recipe Notes)
  • 1-2 tablespoon julienne raw mango optional
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • 2-3 dried whole red chillies Adjust to taste; broken into half
  • 8-10 curry leaves
  • Salt to taste


  • 1-2 tablespoon finely chopped cilantro leaves/coriander leaves optional
  • ½ cup grated coconut fresh or frozen & thawed


  • In a medium sized saute pan, heat oil over medium high heat.
  • Add the mustard seeds, and when they splutter, add the whole red chillies and curry leaves.
  • Add the cooked garbanzo beans (if using canned, rinse and drain before use) and salt. Mix well. Cover and cook for a couple of minutes.
  • Remove the lid, add the coconut, raw mango pieces and cilantro leaves. Mix to combine.
  • Remove from heat and serve.


1. Cooking chana on a stove top without a pressure cooker: I never cook dried beans directly over a stove top. If you do not have a pressure cooker, you can cook it on the stove top, but it will take a really long time to cook perfectly. I guess they would take anywhere from 1 to 11/2 hrs (maybe more). After soaking, drain the water and add fresh water. Bring the water and beans to a boil and then reduce the heat to a simmer. Cook the beans till they are tender. Check for doneness by smashing the beans between your thumb and index finger - When it easily smashes, it is done.[br]2. Pressure cook chana: Drain the soaked chana and add it to the pressure cooker with 2 cups of water. Close the cooker and put the whistle on. Cook on high heat till the cooker lets out one whistle. Lower the heat to medium and pressure cook for another 20-25 minutes. Turn off the heat. Let the steam escape on its own (about 5-8 minutes).[br]3. Reserve the water if you pressure cooked the chana. Sprinkle a little of this if you feel the chana is too dry while sauteing. If using canned garbanzo beans, use water instead of the liquid in the can.[br]4. Raw mango pieces add a slight tartness to chana upkari. Skip this if you do not like it. If you like tangy, but cannot get hold of good quality raw mango, add lemon juice to taste.