Sunday, 7 November 2010

Kabuli Chane/ Chole


  • Kabuli Chane/ Chickpeas: 1 cup (Washed and Soaked Overnight) 
  • Amla/ Pomegranate peals : 3-4 pieces
  • Onions: 2-3 (chopped)
  • Tomatoes: 3-4 (chopped) [ or make puree]
  • Ginger: a small piece (chopped/ grated)
  • Chana masala: 1 tsp
  • Amchur/ Mango pwd: 1-2 tsp OR  Tamarind paste: 1 tsp (Dilute paste in water)
  • Red chilli pwd: to taste
  • Ajwain: 1 tsp
  • Salt: to taste
  • Oil: 3-4 tbsp
  • Baking soda: a pinch
  • Cumin seeds: 1-2 tsp 
  1. Pressure cook Kabuli chane with amla/ pomegranate peels, baking soda, ajwain and salt.  
  2. Take 2-3 whistles and cook on low flame for 1 hour.
  3. For Tadka/ Seasoning:
    • Heat oil in pan. Add cumin seeds and let them splutter.
    • Add onions and ginger. Cook till onions turn translucent. Add chana masala and red chilli pwd.
    • Add tomatoes  and cook till done. Add amchur or tamarind paste. Mix well.
  4. Add the above tadka to the pressure cooked chane. Cook for another 5-10 minutes (without covering with lid) on low flame.
  5. Serve hot with rice, poori, chapati or parantha.

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