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Pancharatna channa - (mixed legume stew)

Well what is there in name. I had no idea what to call this curry so called pancharatna (five gems) as I had used five types of channa/legumes. Curries out of different channas/legumes are pretty regular at my home. Sometime I find leftover channas from each varieties in my pantry which will be not


  • 2 cups channa legumes Assorted / u2013
  • 1 inch cinnamon
  • 1 bay leaf
  • 4 - 5 cloves poundeds
  • 1 onion medium chopped
  • 1 tomato blanched and purred
  • 1 tbsp ginger garlic green chilli and paste
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • xbd tbsp Garam masala
  • 1 tbsp kasuri methi
  • to taste salt
  • Water for cooking
  • ginger coriander Julienned and chopped to garnish


  • Cook channa/legumes in enough water along with bay leave,cinnamon and 1 tsp salt until well done.discard cinnamon and bay leaf .Keep aside.
  • Heat oil in a pan.When it is hot enough add pounded clove.when it is aromatic add onion and fry until light brown in color(roughly 2-3 mins).
  • Add ginger,garlic and green chilli paste and fry until raw smell goes off. 
  • Add tomato puree and fry for another 2-3 minutes.
  • Add in turmeric,chilli powder,cumin and coriander powder,garam masala.Fry until oil separates from the sides.
  • Add the channa along with water and cook for 4-5 mins. Add salt, kashuri methi,Coriander leaves.
  • Add more water if you need thin consistency.Cook in low heat for around 15 mins till its is creamy and thick. (I usually crush some channa and add .It gives a nice creamy texture to the curry).
  • While serving garnish with julienned ginger and coriander.


Notes: I used chick peas, dried green peas, dried white peas, red kidney beans, bengal gram whole – kala chana