Kabuli Chane

Kabuli chane

Ingredients (Serves 4)

1. Dried white chickpeas – 1 cup (Soak chickpeas in enough water for 8 – 10 hours.)

2. Oil – 3 tbsp

3. Onion – 1 cup heaped, thinly sliced

4. Turmeric powder – 1/2 tsp

   Chilly powder – 3/4 tsp

   Coriander powder – 1 tsp, heaped

   Cumin seeds – 1/2 tsp

5. Garlic – 4, sliced

   Ginger – 1/2 inch, cut into rounds

   Tomato – 1 medium, thinly sliced

6. Hot water – 1 + 3/4 cups

7. Garam masala powder – 1/2 tsp (Recipe below)

8. Cilantro – 3 – 4 tbsp, finely chopped

9. Boiled eggs – 2, halved

Method

1. Heat 3 tbsp oil in a pressure cooker. Add 1 cup thinly sliced onion and saute until golden. Next add the spice powders and cumin seeds numbered 4, garlic, ginger and tomatoes. Saute until tomato turns mushy and oil separates. Add soaked chickpeas and 1 cup hot water. Pressure cook for 2 – 3 whistles or until soft and done.

2. Open the pressure cooker when pressure releases or after 10 – 15 minutes. Add salt, to taste. Cook at medium-high heat until water evaporates completely and oil separates. Add 3/4 cup hot water, finely chopped cilantro and cook covered for 4 – 5 minutes at medium heat until gravy is thick. Sprinkle 1/2 – 3/4 tsp garam masala powder and mix well. Garnish with boiled egg halves. Serve hot with chapathi / rice.

Garam masala powder recipe

  1. Cumin seeds – 1 tbsp
  2. Black pepper – 1.5 tsp
  3. Cloves – 1/4 tsp
  4. Black cardamom – 1
  5. Cinnamon – 1/4 inch

Grind the above ingredients to a fine powder and transfer to an air-tight container. You need only 1/2 – 3/4 tsp for this recipe.

Tip

You can use canned chickpeas for this recipe. You don’t need to pressure cook if you are using it. Cover and cook for 10 – 15 mts instead.

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Cabuli chane

Recipe courtesy – here

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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