From Aruna
Put oil in pan and heat on medium. Add cumin seeds and cook until a little brown, but don't burn (happens almost immediately). Add bay leaves and green chilis and fry a little (can remove jalapenos before serving if don't want too spicy). Add finely chopped onions and saute well.
Add corriander powder and keep mixing. Add cayanne and a couple of pinches of tumeric, along with garam masala. After mixing, add tomatoes (finely chopped). Let it took a bit. Then, drain the chick peas and wash. Add to mixture and add water (1/2-3/4 cups per can). Add 1 tsp salt. Cover and simmer about 10 min. Serve with rice and maybe pita bread.
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 210 | ||
Calories from Fat: 108 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.3mg | 1 % | |
Potassium 920.6mg | 24 % | |
Total Carbohydrate 27.8g | 8 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 17.3g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
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