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Recipe
Kabli Channe Or Spicy White Chickpeas Curry Recipe Recipe
Chickpeas cooked in a thick spicy curry.Cooking time is 90 minutes in pressure cooker.
| Prep time: 20 Minutes |
Pakistani
|
| Cook time: 90 Minutes | Servings: 12 servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 131 | |
| Calories from Fat 85 | 65% |
| Total Fat 9.62g | 12% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 646mg | 27% |
| Potassium 156mg | 4% |
| Total Carbs 9.44g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.04g | 1% |
| Protein 2.53g | 4% |
Ingredients Convert Measures
- 250 gm chick peas,soaked overnight and drained
- 1 tsp bicarbonate of soda
- 50 gm red lentils
- 1/2 cup oil
- 1 medium onion,thinly sliced
- 1 tsp white cumin seeds
- 3-4 cloves
- 4-5 whole black pepper
- 1 large/black cardamom
- 2" cinnamon stick
- Pinch of nigella seeds
- 1 tbsp ginger garlic paste
- 1/4 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tbsp red chilli powder
- 2 medium tomatoes,chopped
- 1 tbsp salt
- 1/2 tsp garam masala
- 1/8 tsp nutmeg & mace powder
- 2 tbsp fresh chopped coriander
- 1-2 green chilies,chopped
Directions
- Soak the chickpeas overnight or atleast 5-6 hours in enough water(Remember that it almost doubles,so add enough water).
- Then drain the water from chickpeas.Sprinkle bicarbonate of soda,mix well.Cover and keep aside for an hour.
- After an hour,wash thoroughly with water.
- Heat oil in a heavy based saucepan.
- Add the onions.Stirring frequently,fry for 5-8 minutes until it turns to a rich golden color.
- Add cumin seeds,cloves,black pepper,cardamom,cinnamon,nigella seeds and ginger garlic paste.Stir-fry the mixture for few seconds.
- Add turmeric,coriander powder,chili powder,salt,and a little water to prevent the mixture from sticking to the bottom of the pan.
- Then add the tomatoes and little water.Cover and cook on medium heat until the tomatoes are reduced to a pulp.
- Keep frying ,stirring frequently,until the oil begins to separate.
- Drain the oil from the curry and keep aside.
- Add the chick peas,red lentils and water(1 litre or as required) to the curry.
- Mix well,cover and allow to cook on low heat until they are tender but still retain their shape.(This process can be speeded up in a pressure cooker.Use half the quantity of water).
- Mash the chick peas slightly to thicken the sauce.
- Reduce the heat and simmer for 5-10 minutes or until the sauce is thickened.
- Transfer the chick peas to a serving dish,pour the oil drained from curry.
- Sprinkle with the garam masala,nutmeg mace powder,fresh coriander and chopped green chilies.
- Serve hot with hard-boiled eggs,salad & Chapati/Naan/Poori.
February 23, 2009 01:25