Yield: 2 persons
Prep time: 10 minutes
Total time: 35 minutes
- Kabuli Chana – 300 gms
- Onion – 3medium ( Finely chopped)
- Tomato – 3 small ( paste)
- Ginger Garlic paste – 1 tbsp
- Cumin / Jeera – 1 tsp
- Cumin Powder – ½ tsp
- Coriander Powder – ½ tsp
- Green Chillies – 3 large
- Anardaana – ½ tsp
- Tamarind paste – ½ tsp (optional )/ Amchur Powder – ¼ tsp
- Tea Powder – 1 tbsp
- Cardamon – 4
- Cinnamon – 2 inches
- Cloves – 3
- Bay leaf – 1
- Green Coriander leaves – 2 tbsp
- Muslin cloth – 8″ X 8″ size
How I do it :
Soak Kabuli Chana overnight ( 5-6 hours minimum).
Make a Potli or warp with a muslin cloth containing the whole garam masala’s like cardamom, cinnamon,cloves and tea powder.
In a pressure cooker, pour 4 cups water, the potli/muslin warp and Kabuli Channa with ½ tsp salt.
Cook in high heat till 1 whistle and then 3 whistles in low heat.
Once the pressure in the cooker settles, drain the water from the Kabuli Channa and discard the potli/ muslin wrap.
In a wok, heat oil . Add Cumin/ Jeera seeds and Bay leaf.
As soon as cumin splutters, add the chopped onions, ginger garlic paste, green chillies and tomatoes.
Cook until the rawness in ginger-garlic paste disappears. This might take 5 minutes in low flame.
Now add the Kabuli Channa .
Add the cumin, coriander powder and the amchur / tamarind paste.
Add salt for the gravy ( approx ¾ tsp)
Cook in low heat for 15 minutes. Keep stirring occasionally.
Remove from heat , garnish with coriander leaves.
Serve hot with Naan, Roti or any bread varieties.
Special Instructions :
If you haven’t soaked the Kabuli Chana overnight, you can soak it in hot water for 3 hours.
Some use the tea water in which the Channa has been boiled but I personally felt better results by discarding and using normal water for making gravy.
You can complete the boiling of Kabuli Channa overnight if you have to prepare for early lunch packing for the kids. The Channa can be kept in the fridge after draining water.