Kabuli Chana benefits
- They are full of fibre which is good for our digestive system.
- Chickpeas help to control many chronic diseases.
- The protein and fibre present in chickpeas help to control blood sugar.
- They are high in protein and low in calories which is excellent for weight loss.
- It helps to control our appetite.
- Chickpeas are powerhouse of nutrients. It contains iron, folate, copper, manganese and many other nutrients.
How to make Kabuli Chana recipe?
- First wash the chickpeas nicely.
- Add enough water and soak the chickpeas for overnight or 8-10 hours. I add 2½ cups of water for 1 cup chickpeas.
- Wash the chickpeas once more and transfer them into a cooker.
- Add water, salt and close the lid.
- Cook it in medium flame till 4-5 whistles.
- Allow the pressure to settle down.
Ingredients:
- 1 can of Chickpeas, 400 grams
- 2 large Onions, thin sliced
- 2 Potatoes, medium diced
- 1 large Tomato, deseeded and chopped
- 1 tablespoon Ginger-Garlic paste
- 2 green Chillies
- 1 Bay leaf
- 3 Cloves
- 2 Cardamoms
- ½ teaspoon Cumin seeds
- 2-inch Cinnamon stick
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Sugar (Optional)
- ½ cup Water
- Salt to taste
- Oil for cooking
For one serving
- 1 teaspoon Onion, finely chopped
- ½ teaspoon Green Chilli, finely chopped
- 1 teaspoon Cilantro, finely chopped
- 1 pinch of roasted Cumin powder
- 1 lemon wedge
Instructions:
- Open the can of chickpeas and drain the salted water (as I mentioned you it’s a dry recipe).
- Keep the serving ingredients ready in a separate plate and keep the plate aside.
- Add a pan on flame and let it become dry.
- Add oil into the pan.
- Once the oil is hot add cardamoms, cloves, cumin seeds, bay leaf, cinnamon stick and let them crackle.
- Add onions and fry them in medium high flame for 5 minutes until they become translucent.
- Add ginger garlic paste and give a nice mix.
- Cook it in low flame until the raw smell goes away.
- Add green chillies and give a stir.
- Add potatoes into the pan and cook it in medium flame for a minute. Stir occasionally.
- Cover the pan and cook it in low flame for 2 minutes.
- Add tomatoes and mix it well.
- Cover the pan and cook it in low flame until the potatoes and tomatoes get tender.
- Add the chickpeas (Step1) into the pan and give a nice stir.
- Add salt, turmeric powder and give a nice mix.
- Cover the pan and cook it for 1-2 minutes in low flame.
- Add cumin powder, coriander powder and mix it well.
- Cook it in low flame for a minute.
- Add water and stir it nicely.
- Cook it in high flame until the gravy simmers.
- Add sugar and mix it well.
- Cook it in high flame for a minute and switch off the flame.
- Transfer the Kabuli chana masala into a bowl and top it with chopped onions, green chillies, cilantros and roasted cumin powder before serving.
Serving Instruction
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