Recipe for Kabli Channe
Ingredients
- 225 g. chick peas, soaked overnight and drained
- 1 litre water plus 2 cups water
- 1\4 cup oil
- 2 medium onions, skinned and finely chopped
- 1 inch piece fresh ginger, peeled and finely chopped
- 7-8 garlic cloves, skinned and finely chopped
- 1 level tsp. chili powder
- 1\2 level tsp. ground turmeric
- 1\2 level tsp. ground coriander
- 1 level tsp. salt
- 2 medium tomatoes, roughly chopped
- 1 level tsp. garam masala
- 2-3 tbsp. finely chopped fresh coriander leaves
Cooking Directions
Put the chick peas in a large heavy-based saucepan, add the water, onions, garlic, ginger, tomatoes, salt, chili powder, turmeric, and coriander.
Bring to the boil. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape.
When the chickpeas have become tender, add oil, stirring frequently, fry the mixture for 10-15 minutes until all the water has evaporated.
Oil should start to separate at this point.
Add two cups of water to the chickpeas and bring to boil.
Cover with a lid. Reduce the heat and simmer for 10 minutes or until the sauce is thickened.
Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves and serve hot with Chapati, Nan or boiled rice.
Try our Bajray Ki Roti , Poori and Suji Ka Halva and how about Kalay Channe curry!
by Pak101.com (few years ago!) / 1040 views