Shahi Chana

Ingredients

200g Kabuli chana (chickpeas)
1½ tbsp (22g) chana dal (split gramdal)
5 flakes (10g) garlic, crushed
1 tsp (5g) ajwain
¾ tsp (4g) soda bicarb

For the seasoning

20ml oil
1½ tsp (7g) ginger juliennes
1 tsp (5g) cummin seeds
1½ tsp (7g) amchur powder (mango powder)
or
3 tsp (15g) anardana (pomegranate seeds)
1½ tsp (7g) chilli powder
1½ tsp (7g) garam masala powder
1½ tsp (7g) salt
3 green chillies, chopped
10g coriander leaves, chopped

Method

Soak chana for 10 hours. Put the chana with all the remaining ingredients and three cups water in the pressure cooker and cook for 15 minutes after the first whistle.Heat one tbsp oil in a non-stick kadai. Add ginger juliennes and cummin seeds. Lower the heat and add amchur powder or anardana, chilli powder, garam masala powder and fry for a minute. Then add the cooked chana along with the water in which it was boiled. Add salt and cook over medium heat for 10 to 15 minutes or till done and almost dry. Serve hot, garnished with green chillies and coriander leaves.

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