Kabuli Chana Dry ( Chickpeas curry),recipes,instructions, ingredients

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Name: Kabuli Chana Dry ( Chickpeas curry) Popular

Category: Vegeterian

Author: HS

Date: 6/12/2006 3:51:00 AM

Rating:

( 2.0 ) by 11 users

Ingredients:

400 g Kabuli Chana also known as Choley , Chickpeas or Garbanzo beans
Baking Soda 1 pinch
Oil or Ghee 5 tablespoon
Jeera (Cumin Seeds ) dry roasted on a pan 1 teaspoon
Besan or Gram Flour 1 tablespoon
1/2 tsp. anardana (pomegranate) powder
2 tsp. amchur (mango powder) powder
1 tsp. chili powder
1 tsp. black salt powder
1/2 tsp. Dried Kasoori Methi (dried fenugreek leaves) - only use the Dried Kasoori Methi as it has a great flavour. ( Omit it if you are not able to find it) Normally you can get it in a pack in Indian Groceries.
Green Chilly chopped 1
Tomatoes 2 diced
Ginger Paste 1 tablespoon
Garlic Paste 1/x tablespoon
Red Chilli Powder 1/2 teaspoon ( as per taste)
Salt according to taste

Put this ingredients in a muslin cloth and tie a knot, we will use it for boiling the chickpeas
6 black cardamom
1 stick cinnamon, powdered
4 cloves
20 GMS ginger, crushed
1/2 tsp. tea leaves

To garnish:
2 (200 g) tomatoes, sliced
1 (50 g) onion, cut into roundels and separated into rings
2 green chilies, slit and deseeded
3 lemons, cut into wedges
10 g ginger, julienned, and soaked in 2 tbs. (30 ml) lemon juice or vinegar

Instructions:

1. Take a pressure cooker or a stock pot for boiling the chickpeas.
2. Wash the chickpeas and add a litre of water and a pinch of baking soda
3. Leave it overnight for soaking ( If you are in a hurry you can boil it straight away but it will need some more time to boil)
4. Put the muslin cloth which contains the ingredients for boiling.
5.Next day boil the chickpeas for 20 minutes or so ( until soft). ( we do not want overcooked chickpeas as they will turn into a paste, if they are undercooked they are too hard.)
6. Now heat a pan with some oil and crackle the cumins seeds .
7. Add the ginger garlic paste and stir.
7. Add some besan and cook until the besan flavour comes.
8. Add all other spices
9. Add the chana.
10. Stir until everything is mixed. This is a dry dish with very little gravy.
11.Remove to a serving dish, garnish with tomato slices, onion rings, green chilies, lemon and ginger.

Serve it with Naan, Rice or Roti

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