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Sookha Kala Chana

Neha.Gupta's picture
Ingredients
  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
Directions

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

Cuisine: 
Indian
Course: 
Side Dish

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