| Recipe Name: Pindi Channa |
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| Category: Indian |
Sub Category: Vegetarian |
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| Prep Time |
Cook Time |
Serves |
| 1 hr |
40 mins |
2 |
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Ingredients: |
| Chickpeas (kabuli chana) |
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1 cup |
| Black tea leaves tied in a cheesecloth |
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1 tbsp |
| 2 1/2-inch ginger, 3/4th of it shredded finely for garnish |
| Oil |
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1 tbsp |
| Onions chopped |
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2 |
| Green chilies, sliced |
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2 |
| Medium sized tomatoes, chopped |
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3 |
| Ground coriander |
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2 tsp |
| Ground cumin |
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1 1/2 tsp |
| Turmeric powder |
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1/2 tsp |
| Red chili powder |
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1/2 - 1 tsp |
| Salt to taste |
| Garam masala |
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1/2 tbsp |
| Finely chopped coriander leaves |
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Method: |
- Soak the channa overnight or for about 6 hr
- Cook the channa with salt and enough water in the cooker for about 20 minutes or till fully done.
- Drain, reserving 1 cup of cooking liquid
- Finely chop the remaining ginger. Heat oil and saute onions till golden and then add garlic and chopped ginger and green chilies. Saute' for 5 minutes
- Add tomatoes, coriander, cumin, turmeric and chili powder and saute over low heat until the oil separates.
- Add channa, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
- Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.
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Tags:
chana, high fiber, high proteinPindi Channa, coriander , add , leaves , ginger , channa , masala , chopped , teaspoon , 1/2 , liquid , finely , garam , oil , saute , tomatoes , turmeric , cooking , salt , chili , remaining |
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