Black Chana
Serving Size : 4
Ingredients for prepare Black Chana
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | boiled chick peas |
set 1
black chana |
| 1/3 | cup | oil |
| 1 | medium | onion - crushed |
| 1/2 | cup | onion - chopped |
| 1 | 1" | piecs ginger - julienne |
| 3 | | green chiles - split into halves |
| 1 | teaspoon | garlic paste |
| 1/4 | cup | cilantro leaves |
| 1 | teaspoon | sugar |
| 1 | teaspoon | pomegranate seeds |
salt to taste
set 2
black chana |
| 4 | | cloves |
| 1 | stick | cinnamon - (1 inch) |
| 2 | | cardamom |
| 1 | teaspoon | coriander seeds |
| 1/2 | teaspoon | cumin seeds |
| 5 | | black peppercorns |
| 1/4 | teaspoon | shajeera - (caraway seed) |
| 1 | sm piece | nutmeg |
recipe Black Chana
Heat set 2 in a skillet on medium heat while stirring constantly
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for 5-7 minutes. Remove from heat, powder and keep aside. Heat oil in a
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skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green chile and sugar. Fry
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until onion turns pale brown. Now add chick peas and powdered set 2 and fry on medium heat for 5
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minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet
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and cook on low heat until all the water evaporates. Garnish with 1/2
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cup of chopped onion pieces and chopped coriander leaves. Serve hot. Goes well with paratha and naan. Note: In
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case pomegranate seeds are not available you may use dry mango powder called "aamchur" in
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Hindi. This is available in most Indian grocery stores. Use 1 tsp. of this powder.
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