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Black Chana

Cuisine: Indian
Serves: 4 people

Recipe Ingredients

2 cups 474mlBoiled chick peas (black chana dal)
  Set 1
1/3 cup 78mlOil
1 cup 62g / 2.2ozOnion - crushed (medium)
1/2 cup 31g / 1.1ozOnion - chopped
1   Ginger - Julienne
3   Green chiles - split into halves
1 teaspoon 5mlGarlic paste
1/4 cup 4g / 0.1ozCilantro leaves
1 teaspoon 5mlSugar
1 teaspoon 5mlPomegranate seeds
  Salt - to taste
  Set 2
4   Cloves
1   Cinnamon - (1 inch)
2   Cardamom
1 teaspoon 5mlCoriander seeds
1/2 teaspoon 2.5mlCumin seeds
5   Black peppercorns
1/4 teaspoon 1.3mlShajeera - (caraway seed)
1   Nutmeg

Recipe Instructions

Heat set 2 in a skillet on medium heat while stirring constantly for 5-7 minutes. Remove from heat, powder and keep aside.

Heat oil in a skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green chile and sugar. Fry until onion turns pale brown.

Now add chick peas and powdered set 2 and fry on medium heat for 5 minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet and cook on low heat until all the water evaporates.

Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves. Serve hot.

Goes well with paratha and naan.

Note: In case pomegranate seeds are not available you may use dry mango powder called "aamchur" in Hindi. This is available in most Indian grocery stores. Use 1 tsp. of this powder.

Source:
A Cook's Tour Of South India by Vimla Patel

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