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Special Sookha Chana

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Ingredients
  Kabuli chana 1⁄2 Kilogram
  Cloves 4
  Water 7 1⁄2 Cup (120 tbs)
  Boiled potatoes 200 Gram
  Green chilies 10
  Butter/Ghee 1 Cup (16 tbs)
  Black pepper 3 Teaspoon
  Coriander powder 2 Teaspoon
  Cinnamon powder 1⁄2 Teaspoon
  Amchoor 4 Teaspoon
  Coriander leaves 4 Teaspoon, chopped
  Lemons 3
  Tomatoes 250 Gram
  Nutmeg 1⁄4 Teaspoon, grated
  Ground cloves 1⁄2 Teaspoon
  Cumin powder 3 Teaspoon
  Cardamoms 1⁄2 Teaspoon
  Black salt 5 Gram
  Cinnamon 10 Gram
  Soda bicarbonate 2 Teaspoon
  Ginger 1 Medium
  Salt 2 Teaspoon
Directions

GETTING READY
1 Wash the chana well.
2 In a bowl, soak the chana in water with all the ingredients, except salt, overnight.

MAKING
3 In a pan, transfer the soaked chana with all the ingredients.
4 Add in salt and boil on low heat until tender.
5 Put in a strainer and remove all the spices.
6 In a bowl, mix lightly three-fourths of the ground ingredients.
7 Add in small pieces of potatoes, long slices of ginger and chopped coriander leaves.
8 Mix in the chana.
9 In a pan, heat the ghee and pour over chana.
10 Pour in 1 cup of boiling water and mix well.
11 Put the pan on very low heat for about 10 minutes.
12 Sprinkle with the rest of the ground spices before serving.

SERVING
13 Serve, decorated with green chillies and tomato pieces.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Cook Time: 
45 Minutes
Servings: 
8

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