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Photo of Kabuli Chana Curry by Affaf Ali at BetterButter
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Kabuli Chana Curry

Nov-03-2015
Affaf Ali
0 minutes
Prep Time
30 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Kabuli Chana Curry RECIPE

Kala Chana, Bengal gram, or garbanzo bean and sometimes known asEgyptian pea is protein enriched food - A powerhouse of energy and favorite choice for weight watchers. A mild and tangy curry with assorted spices can be accompanied with rice or rotis, makes a wholesome meal.

Recipe Tags

  • Everyday
  • Indian
  • Pressure Cook

Ingredients Serving: 5

  1. Kabuli Chana - 200grams
  2. Onions - 2medium
  3. Tomatoes - 5
  4. Ginger garlic paste - 1tspn
  5. Curry leaves - 1sprig
  6. Mustard seeds - 1/2tspn
  7. Whole cumin seeds - 1/2tspn
  8. Cumin powder - 1tspn
  9. Coriander powder - 1.5tspn
  10. Turmeric powder - 1/4th tspn
  11. Chilly powder - 1/2tspn
  12. Coriander leaves - few for garnishing
  13. Salt according to taste.

Instructions

  1. Wash the Kabuli Chana throughly and soak in sufficient water for 8hours or overnight.
  2. In a pressure cooker heat 3tspns of oil. Add mustard seeds, cumin seeds and curry leaves. When crackled add finely chopped onion cubes, fry till light golden colour.
  3. Add ginger garlic paste and sauté for a minute. Add finely chopped tomato cubes. Cook until it gets soft and mushy and leaves oil in sides of cooker. Add the spices and salt. Fry for few seconds.
  4. Discard the water and add the soaked Chana. Fry for a minute. At this stage check for spice level and add accordingly.
  5. Pour approximately 1 glass of water and pressure cook for 8 - 10 whistles. Once cooked, check for required consistency and reduce the liquid accordingly.
  6. Garnish with finely chopped coriander leaves.
  7. Serve hot with rice or roti/phulka.

Reviews (4)  

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Valerina Fernandes
Oct-11-2016
Valerina Fernandes   Oct-11-2016

Tku

Shoba Bharathraj
Aug-06-2016
Shoba Bharathraj   Aug-06-2016

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