Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Kabuli Chana Gravy

Yield: 4 servings

Ingredients and directions for this recipe

1 c Kabuli chana; (200 g)
1 l Water
Chilli powder and salt to
-taste
1/2 ts Cumin powder; (2 g)
1/2 ts Coriander powder; (5 g)
1 ts Turmeric powder; (5 g)
1/3 c Grated onion; (80 g)
1/4 c Blanched and chopped tomato;
-(50 g)
1 tb Thinly sliced ginger; (15 g)
1 ts Minced garlic; (5 g)
1 ts Curry powder or 1/2 tsp; (2
-g) garam masala
; powder (5 g)
A handful of coriander
-leaves; chopped

SOAK chana overnight in four cups water. Add salt and pressure- cook on
high heat for five minutes. Lower the heat and continue to cook for 15
minutes more or till done. Remove from heat. When cool, put the chana in a
bowl and set aside.

Reheat the same pressure cooker and lightly roast the cumin seeds. Add
coriander powder and turmeric powder and stir well. Quickly add onion,
tomato, ginger, garlic, chilli powder and the remaining water.

Pressure-cook for ten minutes. When cool, open the cooker and keep stirring
constantly till almost dry. Add curry powder or garam masala powder and
cooked chana along with the water in which it was cooked. Simmer for five
to seven minutes till the gravy is thick. Remove from heat. Serve garnished
with coriander leaves.

See also:
Previous recipe Kabul Party Rice
Next recipe Kachumbar (onion, Tomato And Chilli Salad)

Or try one of these recipes:
Diabetic Orange Sunbeams
Philly Soft Pretzels