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Kabuli Channa Recipe
Ingredients:
2 cups of channa (chickpeas), washed and soaked overnight
5 tsp oil
2 sticks of cinnamon
1 bay leaf
1 tsp black salt (or regular)
250 gms onions
250 gms onions
250 gms tomatoes
2 tsp coriander powder
½ tsp chilli powder or to taste
ΒΌ tsp turmeric powder
4 tsp oil
Method:
Cook the channa with enough water to cover in a pressure cooker, along with 1 tsp oil, cinnamon, bay leafs, and black salt. After 6 whistles, reduce heat and cook for 30 minutes on low heat.
Heat 4 tsp oil. Add finely chopped onion and fry until golden. Add chopped tomatoes and cook until soft and mushy. Add coriander powder, chilli powder, turmeric powder, and fry well. Add chickpeas with water and allow to come to a boil. Cook until you achieve desired thickness for channas. You may add tamarind water in the end to achieve a sour taste.
2 cups of channa (chickpeas), washed and soaked overnight
5 tsp oil
2 sticks of cinnamon
1 bay leaf
1 tsp black salt (or regular)
250 gms onions
250 gms onions
250 gms tomatoes
2 tsp coriander powder
½ tsp chilli powder or to taste
ΒΌ tsp turmeric powder
4 tsp oil
Method:
Cook the channa with enough water to cover in a pressure cooker, along with 1 tsp oil, cinnamon, bay leafs, and black salt. After 6 whistles, reduce heat and cook for 30 minutes on low heat.
Heat 4 tsp oil. Add finely chopped onion and fry until golden. Add chopped tomatoes and cook until soft and mushy. Add coriander powder, chilli powder, turmeric powder, and fry well. Add chickpeas with water and allow to come to a boil. Cook until you achieve desired thickness for channas. You may add tamarind water in the end to achieve a sour taste.
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2 Responses to "Kabuli Channa"
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sheryl
Rating:
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said this on 05 Jan 2010 11:40:07 PM EST
i've tried this one and turned out just great. Thanx a ton !!!
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Shantanu Bhattacharya
Rating:
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said this on 26 Aug 2011 9:38:56 PM EST
This recipe yielded perfect results. I'm truly thrilled. I have only one comment: When boiling the chana in pressure cooker, lower heat after the first whistle and then let cook for 35 minutes. In general, when cooking anything in pressure cooker one should switch to timed cook at low heat after first whistle because once steam is built up within cooker, low heat is sufficient to maintain pressure. Multiple whistles, simply result in unnecessary loss of heat, pressure and water.
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