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Sookha Kala Chana

Neha.Gupta's picture
  Kala chana 2 Cup (32 tbs), washed and soaked in water overnight (Black Peas)
  Cooking oil/Olive oil 1 Tablespoon
  Cumin seeds 1 Teaspoon
  Mustard seeds 1 Teaspoon
  Green chilies 4
  Ginger garlic paste 2 Tablespoon
  Onion 1 Large, finley chopped
  Coriander powder 2 Teaspoon
  Cumin powder 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Red chili powder 1⁄2 Teaspoon
  Raw mango powder 1 Teaspoon (Amchoor Powder)
  Tomatoes 2 Medium, chopped
  Chopped coriander 1⁄4 Cup (4 tbs)
  Lime juice/Lemon juice 1 Teaspoon
  Salt To Taste

Boil the chana in a pressure cooker until soft.
Drain and keep aside for later OR boil the chana until water disappears.
Heat the cooking oil in a deep pan
Add the cumin seeds, musturd seeds
Cook till they splutter.
Add the green chillies.
Now add the ginger and garlic and fry for 2-3 minutes.
Add the onion and fry till soft.
Add the boiled chana, corriander powder, cumin powder, turmeric, red chilli powder, raw mango powder and mix well.
Cook for 2 minutes and then add the tomatoes, chopped coriander and salt to taste.
Mix well and cook for 5 more minutes.
Serve while hot.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1803 Calories from Fat 213

% Daily Value*

Total Fat 24 g37.4%

Saturated Fat 3.8 g19.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 593.6 mg24.7%

Total Carbohydrates 289 g96.2%

Dietary Fiber 80.4 g321.7%

Sugars 33.4 g

Protein 98 g196.8%

Vitamin A 166.6% Vitamin C 262.1%

Calcium 221.7% Iron 89.1%

*Based on a 2000 Calorie diet

Sookha Kala Chana Recipe