Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2
INGREDIENTS
Kabuli chana - 1 cup
Tea bag - 1
Water - 2 cup
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Roasted cumin powder - 1 tsp
Dried pomegranate seeds - 1 tsp
Ginger garlic paste - 1 tsp
Chopped onion - 2
Slit green chillies - 3 - 4
Baking soda - 1 tsp
Salt - to taste
Oil - 2 tbsp
Chopped coriander leaves - 1 tbsp
METHOD
Wash and soak chickpeas or kabuli chana for 4 - 5 hours and add 1 tbsp baking soda.
Pressure cook with tea bags and 2 cup of water for 10 mins.
Drain chickpeas and store the water.Roast anardana and make a powder.
Heat oil in a kadai ,fry the chopped onion till brown.
Add ginger garlic paste, coriander powder,red chilli powder,turemeric powder and slit green chilli and saute for 2 - 3 mins.
Now add salt and dried pomegranate powder and mix well.Add boiled chickpeas along with water and cooked simmer for 10 mins.
Garnish with roasted cumin powder and coriander leaves.
Serve hot.
Wash and soak chickpeas or kabuli chana for 4 - 5 hours and add 1 tbsp baking soda.
Pressure cook with tea bags and 2 cup of water for 10 mins.
Drain chickpeas and store the water.Roast anardana and make a powder.
Heat oil in a kadai ,fry the chopped onion till brown.
Add ginger garlic paste, coriander powder,red chilli powder,turemeric powder and slit green chilli and saute for 2 - 3 mins.
Now add salt and dried pomegranate powder and mix well.Add boiled chickpeas along with water and cooked simmer for 10 mins.
Garnish with roasted cumin powder and coriander leaves.
Serve hot.
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