Indian Cuisine India Kitchen Food Recipe

Black Chana

Preparation Time: 30 minutes

Serves: 4

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Required Ingredients:

Boiled Chick Peas — 2 cups

Set 1

Oil — 1/3 cup

Onion — 1 medium, crushed

Onion — 1/2 cup, chopped

Ginger — 1 inch piece, cut into thin, long pieces

Green Chili — 3, split into halves

Garlic Paste — 1 tsp.

Coriander Leaves — a fist full

Sugar — 1 tsp.

Pomegranate Seeds — 1 tsp.

Salt to Taste

Set 2

Cloves — 4

Cinnamon — 1 inch stick

Cardamom — 2

Coriander Seeds — 1 tsp.

Cumin Seeds — 1/2 tsp.

Black Pepper Corns — 5

Shajeera (Caraway Seeds) — 1/4 tsp.

Nutmeg — a small piece

Instructions:

Heat set 2 in a skillet on medium heat while stirring constantly for 5-7 minutes. Remove from heat, powder and keep aside.

Heat oil in a skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green chili and sugar. Fry until onion turns pale brown.

Now add chick peas and powdered set 2 and fry on medium heat for 5 minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet and cook on low heat until all the water evaporates.

Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves. Serve hot.

Goes well with paratha and naan.

Note:

1. In case pomegranate seeds are not available you may use dry mango powder called “aamchur” in Hindi. This is available in most Indian grocery stores. Use 1 tsp. of this powder.

2. Instead of set 2 you may use 1 tsp. of meat masala.

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