Friday, August 13, 2010

Kabuli Chana Dry

Kabuli Chana is a one of the favorite dishes in Northern India. Dry Kabuli chana is a side dish and goes well with puri, chapati/roti .



  • Soak Kabuli Chana (Chickpeas) overnight in water.
  • Take a pressure cooker and put Chana, tea bag or Amla , black cardamoms, little salt and 3 cups of water. Boil for 5 to 7 minutes. Do not overcook the chana. After cooking discard the teabag.
  • In a separate pan heat oil, add bay leaves and ginger garlic paste. Fry till golden brown.
  • Add red chili powder, coriander powder, garam masala, chopped green chilies, anardana, half of the chopped coriander leaves, roasted ground cumin and black salt.
  • Add the boiled chana along with the water (in which it was boiled) and simmer uncovered until all water is evaporated and chana is almost dry.
  • Garnish with chopped coriander leaves and ginger juliennes.
  • Squeeze lemon over it and eat as a side dish with curry, raita and onion salad.

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