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Name: Kabuli Chana Gravy
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/3 c Grated onion; (80 g); 1 ts Turmeric powder; (5 g); 1 c Kabuli chana; (200 g); 1/2 ts Coriander powder; (5 g); 1/4 c Blanched and chopped tomato;; 1 l Water; 1/2 ts Cumin powder; (2 g); A handful of coriander; Chilli powder and salt to; 1 ts Minced garlic; (5 g); ; powder (5 g); 1 tb Thinly sliced ginger; (15 g); 1 ts Curry powder or 1/2 tsp; (2

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INGREDIENTS

1/3 c Grated onion; (80 g)
1 ts Turmeric powder; (5 g)
1 c Kabuli chana; (200 g)
1/2 ts Coriander powder; (5 g)
1/4 c Blanched and chopped tomato;
1 l Water
1/2 ts Cumin powder; (2 g)
A handful of coriander
Chilli powder and salt to
1 ts Minced garlic; (5 g)
; powder (5 g)
1 tb Thinly sliced ginger; (15 g)
1 ts Curry powder or 1/2 tsp; (2

Servings

INSTRUCTIONS

SOAK chana overnight in four cups water. Add salt and pressure- cook on high heat for five minutes. Lower the heat and continue to cook for 15 minutes more or till done. Remove from heat. When cool, put the chana in a bowl and set aside. Reheat the same pressure cooker and lightly roast the cumin seeds. Add coriander powder and turmeric powder and stir well. Quickly add onion, tomato, ginger, garlic, chilli powder and the remaining water. Pressure-cook for ten minutes. When cool, open the cooker and keep stirring constantly till almost dry. Add curry powder or garam masala powder and cooked chana along with the water in which it was cooked. Simmer for five to seven minutes till the gravy is thick. Remove from heat. Serve garnished with coriander leaves. NOTES : Kabuli chana with spicy tomato and onion gravy

NOTES

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Kabuli Chana Gravy

1/3 c Grated onion; (80 g) 
1 ts Turmeric powder; (5 g) 
1 c Kabuli chana; (200 g) 
1/2 ts Coriander powder; (5 g) 
1/4 c Blanched and chopped tomato; 
1 l Water 
1/2 ts Cumin powder; (2 g) 
  A handful of coriander 
  Chilli powder and salt to 
1 ts Minced garlic; (5 g) 
  ; powder (5 g) 
1 tb Thinly sliced ginger; (15 g) 
1 ts Curry powder or 1/2 tsp; (2

SOAK chana overnight in four cups water. Add salt and pressure- cook on  high heat for five minutes. Lower the heat and continue to cook for 15  minutes more or till done. Remove from heat. When cool, put the chana in a  bowl and set aside.    Reheat the same pressure cooker and lightly roast the cumin seeds. Add  coriander powder and turmeric powder and stir well. Quickly add onion,  tomato, ginger, garlic, chilli powder and the remaining water.    Pressure-cook for ten minutes. When cool, open the cooker and keep stirring  constantly till almost dry. Add curry powder or garam masala powder and  cooked chana along with the water in which it was cooked. Simmer for five  to seven minutes till the gravy is thick. Remove from heat. Serve garnished  with coriander leaves.        NOTES : Kabuli chana with spicy tomato and onion gravy

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Nutrition

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Serving Size: 1 Serving (125g)
Recipe Makes: 4 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3.8mg		0 %
Potassium 1.3mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.

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