Kabuli Chana

Reciepe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- Aman’s Bay leaves – 2
- Aman’s Black cardamom – 2
- Aman’s Cloves – 4-5
- Aman’s Cinnamon stick – ¼ inch piece
- Aman’s Black peppercorns – ½ teaspoon
- Onion – 1 medium or 1 cup roughly chopped
- Tomato – 2 small or 1 cup roughly chopped
- Green chili – 1
- Aman’s kabuli chana (Dry chickpeas )– 1 cup
- Oil – 2-3 tablespoons
- Aman’s Cumin seeds – ½ teaspoon
- Salt – to taste
- Ginger – ½ inch piece, chopped
- Garlic – 2 cloves, sliced
- Aman’s Red chili powder – 2 teaspoons
- Aman’s Coriander powder – 1 teaspoon
- Aman’s Turmeric powder – ¼ teaspoon
- Aman’s Anardana powder (dried pomegranate seeds powder)– 1 teaspoon
- Water – 2 ¼ cups
- Aman’s Amchur powder (dried mango powder) – ½ teaspoon
- Cilantro or coriander leaves – 2 tablespoons, finely chopped


INSTRUCTIONS
  1. Wash dry Kabuli chana under running cold water till water runs clear.
  2. Soak them in enough water for 8 hours or overnight. After soaking they will double up in size. Drain the soaking water.
  3. First make dry spice powder. Take bay leaves, black cardamom, cloves, peppers and cinnamon stick in a small pan.
  4. Dry roast them on low-medium heat for 2 minutes. You will get nice aroma of spices.
  5. Remove it to a plate and let it cool completely. Once cooled, take into grinder. It can be coffee grinder or spice grinder.
  6. Make fine powder out of it. Keep it aside.
  7. Now chop onion, tomato, ginger, garlic and green chili.
  8. Make smooth paste in grinder or blender.You do not have to remove it to a bowl
  9. Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit.
  10. Then add prepared onion-tomato puree. Sprinkle some salt.
  11. Let it cook. It will splutter a lot, you can partially cover it. It avoids some mess around the stove.
  12. Cook till oil starts to leave and moisture is evaporated.
  13. Then add red chili powder, turmeric powder, coriander powder, anardana powder and prepared spice powder.
  14. Mix well and cook till oil starts to ooze out.
  15. Add chana.
  16. Mix well.
  17. Add 2 ¼ cups of water. Cover the pressure cooker with lid. Put the weight on. Let it cook for 20-25 minutes on medium heat. During cooking time, it will keep whistling.
  18. Then turn off the stove, let the pressure go down by itself. Open the lid. Oil will be floating on top.
  19. Stir with spatula. Check the chana. it should be cooked and soft, not mushy. Taste test the gravy adjust the salt or chili powder as per your liking. Also check the gravy consistency. If gravy is thin and watery, then let it simmer for few minutes. If it gravy is too thick, add some more water and simmer for 2-3 minutes.
  20. Add amchur powder and mix.
  21. Lastly add chopped cilantro.
  22. Mix well.

black chickpeas are a rich source of protein and is excellent for growing up kids and people who are into sports or need lots of energy. black chickpeas should be cooked really well.

Available in Stores : 2lbs | 4Lbs | 7lbs