This veggie happened by chance…It was not meant to be one combo meal but the original plan was to make chana masala and long beans as two separate sabjis. Got up with a severe headache in the morning, hence had to make something not elaborate and which would happen in a jiffy. Since I had already soaked the kabuli chana, just added both the veggies in the cooker, tossed some spices and let the cooker do its job 🙂

It turned out quite yummy despite very little effort from my side. Also, a combination of veggie and legume removed any guilt of not having a particular food group in the diet, especially when there is a growing child in the house.

It can be made in the form of a gravy or can be made dry to suit individual tastes, and can be had with Chapatis, Bread as well as rice. 

Level Easy


1 cup kabuli chana, soaked overnight and rinsed

2 cups washed and chopped long beans (chawli/lobia ki phali)

2 onions chopped

3 tomatoes chopped

1/2 tbsp oil

1/2 tbsp cumin seeds

1 tsp fenugreek seeds

1/2 tsp asafoetida

1/2 tbsp ginger paste

1/2 tbsp coriander powder

1 tsp turmeric powder

1 tbsp chole or chana masala 

Salt to taste

Water as required


  1. Heat oil in a pressure cooker. Add cumin seeds, fenugreek seeds and asafoetida. Once it splutters, add chopped onions.
  2. Once the onions turn translucent, add chopped tomatoes. Cook till mushy.
  3. Add all the spices and salt. Mix well.
  4. Add long beans, kabuli chana and some water. Stir well.
  5. Close the cooker lid and cook for 4-5 whistles.
  6. Serve hot with rice or chapatis.

Tip:  I used this method as I wanted to make a quick meal. But for those who dont have any constraints of time, can cook the chickpeas separately in a cooker and add the boiled chickpeas to the veggie which can be cooked in a wok. This will prevent the long beans from getting mushy if one happens to cook the chickpeas too much.