Thursday, November 10, 2016

Kabli Channa recipe

Earlier this year we shared Karen’s Red Lentil Dahl recipe.

With 2016 being the International Year of the Pulses, its time for another.

This recipe comes from Patricia, 

KABLI CHANNA  (Afghani recipe) 
 250g (8oz) whole chick peas
 3 cups water
 1 teaspoon ghee or oil  1 onion, chopped.
 2.5cm (inch) piece cinnamon stick
 4 cloves garlic crushed
 2 green chillies* finely chopped
 2 teaspoons ground corriander seeds
 1 large tomato,chopped
 1 teaspoon garam masala
 1 tablespoon finely chopped corriander*

Wash the chick peas and soak in the water overnight.
Add the salt and simmer till tender.
Drain reserving the water, and set aside.

Heat the ghee or oil in a pan, add the onion and fry until golden. Add the cinnamon and cloves and fry for a few seconds, then add the garlic, ginger, chillies and ground corriander and fry for 5 minutes.  Add the tomato and fry until most of the liquid has evaporated'
Add the chick peas and cook gently for 5 minutes, then add the reserved water and simmer for 20 to  25 minutes.
Add the garam masala and stir well. Sprinkle with corriander and serve immediately. 
Serves 4.

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