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Dry Kabuli Chana

Madhuri.Dixit's picture
Ingredients
  Kabuli chana 250 Gram
  Cumin powder 1 Teaspoon
  Garam masala 1⁄4 Teaspoon
  Ghee 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Onion 1 Large, chopped
  Turmeric powder 1⁄4 Teaspoon
  Green chillies 2 , slit in centre
  Nutmeg 1⁄6 Teaspoon
  Ginger 1⁄2 , cut into strips
  Lemon juice 2 Teaspoon
  Coriander leaves chopped 2 Teaspoon
Directions

Soak the kabuli channa overnight.
The next day boil the channa.
Brown the onion in the ghee and add the kabuli channa, three green chillies, ginger, cumin seed powder, salt, turmeric and a quarter cup of water (or more if necessary).
Cook for five or ten minutes on a very low fire till the channa becomes quite tender, and dry.
Sprinkle lemon juice, and garnish with green chillies and Coriander leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Dish: 
Curry
Ingredient: 
Bean
Interest: 
Everyday

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Average: 4.5 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1222 Calories from Fat 272

% Daily Value*

Total Fat 32 g48.7%

Saturated Fat 11.2 g56%

Trans Fat 0 g

Cholesterol 40.2 mg13.4%

Sodium 1577.1 mg65.7%

Total Carbohydrates 191 g63.7%

Dietary Fiber 50.3 g201.2%

Sugars 42 g

Protein 53 g106.3%

Vitamin A 22.2% Vitamin C 150.6%

Calcium 39.4% Iron 103.5%

*Based on a 2000 Calorie diet

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Dry Kabuli Chana Recipe