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Ingredients
- 1Â 1/2 c. Dry chickpeas (kabuli Chana)
- 1 dsh Oil or possibly Pam
- 1 tsp Cumin seeds
- 1 tsp Turmeric
- 1 pch Asafetida
- 1/2 x To 1 tsp. red pepper
- 1 x Salt to taste
- 1 Tbsp. +_2_teaspoons shredded
- Â Â Ginger
- 1 x Green chili, chopped
- 1 sm Tomato, minced
- 3 Tbsp. Lemon or possibly lime juice
- 2 Tbsp. Cilantro
Directions
- Wash the chickpeas, and soak overnight. Drain. [Spray pam in a heated non-stick saucepan.] Add in cumin, turmeric, asafetida, red pepper and salt.
- Stir till cumin seeds crackle. Add in chickpeas and cover with water by two inches. Add in 1 Tablespoons ginger, the chili, and the tomato. Bring to a boil.
- Cover and simmer for 1-1/2 - 2 hrs or possibly till the chickpeas are tender.
- Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 475g | |
| Calories 1159 | |
| Calories from Fat 171 | 15% |
| Total Fat 20.31g | 25% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 86mg | 4% |
| Potassium 3141mg | 90% |
| Total Carbs 194.19g | 52% |
| Dietary Fiber 55.4g | 185% |
| Sugars 37.41g | 25% |
| Protein 60.39g | 97% |
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