Organic Kabuli Chana - Chickpeas whole
Recipe
Spicy tomato sauce or chana masala
Ingredients
- 250 gm. chickpea
- 500ml water
- 1 tbsp. Himalayan salt
Next step prepare masala paste
- 5 kashmiri red chillies
- 5 medium size tomatoes -400 gm.
- 2 garlic chopped-or 10 gm. or 10 garlic cloves
- 8-10 gm. coriander seeds
- 15 ml oil sunflower
- 2-3 green chillies
- 1 cup water or as required
- Salt as required around 0r around 5 gm.
- ½ tbsp. garam masala or as required
- 1-2 tbsp.p. chopped coriander leaves
For garnish
- 1 inch ginger
- 1 medium onion
- 1 lime small
Method
Rinse chana thoroughly in water and soak over night, drain water from soaked chana and add soak chana in pressure cooker and add 2 to 3 cups of water (till they are covered in water).
Add 1 tbsp.p. of Himalayan salt, pressure cook chana for 10 to12 whistles till the chana is tender and cooked well. Finally, drain water from boiled chana.
Making paste
Rinse 5 medium sized tomatoes and chop them into small pieces (around 400 gr. ), peel 7 to 8 garlic cloves, 10 gr. ginger rinse, chop them, add masala of red Kashmiri chilli and 2 tbsp. coriander seed.
Heat 3 tbsp. oil in pan or kadai on low flame, add the masala paste of chilli and coriander powder and mix well. Stir often for 7-8 min till oil releases, after that add water ( ½ cup of water if needed) and 2-3 green chillies.
Mix all the ingredients and stir well, for 3-4 min on low flame, then add boiled chana and mix well with the rest of the masala, add more water for more gravy.
Cook the mixture for10-15 min on low flame. If you want to thicken the gravy smash the chana/chickpea a little. Once the mixture is cooked and mixed properly add garam masala and salt as required.
Cook for 5 min in the end for mixing well and add coriander leaves to garnish in the end.
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Details
40001
Contents:
Organic chick pea whole
Country of origin
India
Allergy advice: Contains:
None known.
Additional Information
| Quantity | 1 kg |
|---|---|
| Ean code | 5060465595058 |
| Benefits | Recipe Spicy tomato sauce or chana masala Ingredients
Next step prepare masala paste
For garnish
Method Rinse chana thoroughly in water and soak over night, drain water from soaked chana and add soak chana in pressure cooker and add 2 to 3 cups of water (till they are covered in water). Add 1 tbsp.p. of Himalayan salt, pressure cook chana for 10 to12 whistles till the chana is tender and cooked well. Finally, drain water from boiled chana. Making paste Rinse 5 medium sized tomatoes and chop them into small pieces (around 400 gr. ), peel 7 to 8 garlic cloves, 10 gr. ginger rinse, chop them, add masala of red Kashmiri chilli and 2 tbsp. coriander seed. Heat 3 tbsp. oil in pan or kadai on low flame, add the masala paste of chilli and coriander powder and mix well. Stir often for 7-8 min till oil releases, after that add water ( ½ cup of water if needed) and 2-3 green chillies. Mix all the ingredients and stir well, for 3-4 min on low flame, then add boiled chana and mix well with the rest of the masala, add more water for more gravy. Cook the mixture for10-15 min on low flame. If you want to thicken the gravy smash the chana/chickpea a little. Once the mixture is cooked and mixed properly add garam masala and salt as required. Cook for 5 min in the end for mixing well and add coriander leaves to garnish in the end. |
| Reviews | No |
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