Chana Kanghou

Name: Chana Kanghou
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 250 g - Black chana / Gram / Chickpeas; 1, chopepd - Onion; 1/2 cup, chopepd - Chives (Maroi nakupi); 1 tbsp, chopepd - Garlic; 1 tbsp, chopepd - Ginger; 3-4 leaves - Bay leaves; 1 tsp - Cumin seeds; 1 tsp - Coriander seeds; 2-3, chopped - Green chilli; 1 tsp - Chilli flakes; 1/2 handful bundle - Coriander leaves; 2-3 tsp - Mustard oil; To taste - Salt; 1, chopped - Tomatoe; 1 tsp - Turmeric powder; 1/2 tsp - Red chilli powder; 5-6 leaves - Nungsi hidak (Mint)

Manipuri Style Stir-Fried Chickpeas

Image: bunny_cooks_ @Instagram

Side Dish

Vegetarian

Meetei

Stir-Fry

Manipuri

One Pan

Spicy

Chana Kanghou

Thursday, May 14, 2026 1:33:20 AM GMT By : Lukthel / Source / Credit Link :

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Manipuri Style Stir-Fried Chickpeas

17 Ingredients
35 Mins
4 People

Chana Kanghou is a traditional Manipuri dish made with protein-rich chickpeas stir-fried in aromatic spices, fresh herbs, and mustard oil. This wholesome recipe is a popular vegetarian snack and side dish in Manipur, celebrated for its earthy flavors and simple preparation. Perfect with rice or enjoyed on its own, Chana Kanghou brings the authentic taste of Northeast Indian cuisine straight to your kitchen.
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Chana Kanghou

Preparation Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Servings
4 servings

Ingredients
17 ingredients

Directions
6 steps

Ingredients

Primary

	250 g - Black chana / Gram / Chickpeas
	1, chopepd - Onion
	1/2 cup, chopepd - Chives (Maroi nakupi)
	1 tbsp, chopepd - Garlic
	1 tbsp, chopepd - Ginger
	3-4 leaves - Bay leaves
	1 tsp - Cumin seeds
	1 tsp - Coriander seeds
	2-3, chopped - Green chilli
	1/2 handful bundle - Coriander leaves
	2-3 tsp - Mustard oil
	To taste - Salt
	1 tsp - Turmeric powder
	1/2 tsp - Red chilli powder
	5-6 leaves - Nungsi hidak (Mint)
	1 tsp - Chilli flakes
	1, chopped - Tomatoe

Directions

1 Prepare the Chickpea
Soak the black chickpeas (chana) overnight. Rinse thoroughly, then pressure cook for about 5 whistles until tender. Set aside.
2 Chop the Fresh Ingredients
Finely chop onions, chives, tomatoes, green chillies, ginger, and garlic. Keep them ready for cooking.
3 Start the Base
Heat oil in a pan. Add bay leaves and cumin seeds, followed by the chopped ingredients. Sauté for 1–2 minutes, then add tomatoes and cook until softened.
4 Make the Spice Paste
Stir in red chilli powder, turmeric powder, and cumin powder. Add a splash of water to form a thick, aromatic paste.
5 Stir-Fry the Chickpeas
Add the boiled chickpeas to the pan. Stir-fry for 5 minutes, then add water as needed. Cover and cook for another 2 minutes to let the flavors blend.
6 Finish & Serve
Add salt to taste. Garnish with fresh coriander leaves, mint leaves and sliced onions before serving hot.