Kabuli Chana Recipe

|Kabuli Chana Recipe|

Kabuli Chana Recipe- Kabuli chana, called white chick peas or Safed chana is a tempting dish for your dinner or lunch. This rich in masala dish is a lovable dish in all Indian families with poori or lachha parantha or rice.

It is made spicy and served hot at many dhabas in Punjab with tandoori roti and butter. Kabuli Chana is made in a different way also, best suited with bhaturas and is called Chana Masala.

Ingredients-

Kabuli Chana- 2 cups

Onion- 2 medium pcs

Tomato-3 medium pcs

Green Chilly-2 pc

Ginger garlic paste-1 table spoon

Red chilly powder-1 tea spoon

Turmeric powder-1 tea spoon

Coriander powder- 1 tea spoon

Garam masala- 1 tea spoon

Cumin seeds-1 tea spoon

Chana masala powder-1 tea spoon

Fresh Coriander leaves- 1/2 bunch

Tej patta-2 leaves

Tej masala(bari elaichi, loung, dal cheeni)-2 small pc each

Salt-to taste

Method-

1. Wash the chana in lot of water and Soak them overnight in almost 4 times water and a spoon of salt.
2. Next morning, heat a pressure cooker and put soaked chana with same water, cloves, black cardamom and let it cook for around 20 minutes at medium flame.
3. Check the chana to be cooked by pressing it with fingers. If ready, keep it aside
4. Wash and chop coriander leaves, green chilly, onions and tomatoes separately. Keep a side.
5. Heat a deep pan and cook a spoon of oil. At low flame, add tej patta, tej masala and cumin seeds till they crack.
6. At this stage, add ginger garlic paste and cook until golden brown.
7. Add chopped green chilly, onion and cook at low flame till it changes color to light brown.
8. Add chopped tomato and cook at high flame till it gets soft.
9. Season the cooked paste with little salt, red chilly powder, coriander powder, turmeric powder. Mix well and cook at low flame for 5 minutes.
10. Now add  ready masala into the boiled chana and mix generously by mashing the chana with ladle. This gives a thick consistency.
11. Cook for another 2-3 minutes at high flame and sprinkle garam masala, chana masala.
12. Close the flame and garnish with chopped fresh coriander leaves.