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Preparation Time : 10
Cook Time : 20
Total Time : 30
Kabuli chane or white chickpeas 1 cups
Kale chane 1 cups
tomatoes 3 nos
Onion big finely chopped 1 nos
green chillies 3-4 nos
Coriander leaves 8-10 nos
Ginger garlic paste 2 tsp
Red chilli powder 1/2 tsp
Cummin seed 1 tsp
Garam masala 1 tsp
Chole masaala 1 tsp
Bay leaf 2 nos
Fennel seeds 1 tsp
Coriander seeds 1 tsp
Amchoor powder 1/2 tsp
Lime juice 2 tsp
Oil 4 tbsp
Salt: according to your taste 1 pinch
wash and soak chane overnight.
make a thin powder of bay leaf, Coriander seeds, fennel seeds and amchoor.
Combine the chana with enough water in pressure cooker for 5 to 6 whistle.
open the lid drain remaining water and keep chana aside.
in a wok heat oil add cumin seed and saute for a while
when the seed crackle add onion and ginger garlic paste saute on low flame until its became translucent.
add tomatoes and all dry spices with one cup of water stir well and cooked on low flame till oil comes from sides.
now add chana and mix it well on low flame add lime juice and stir..
put coriander leaves on top and serve hot with puri.
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