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Ingredient
Chana Kanghou
Introduce
Chef :
Nazia ParveenChana Kanghou
Manipuri Style Kala Chana Sabzi
#goldenapron2
#NorthEasternstates
Week7
Ingredient
Food ration :
3-4 servings
2 cups
black grams(kala chana)
1 tsp
coriander powder
1 tsp
red chilli powder
1/2 tsp
amchur powder
to taste
salt
1/2 tsp
cumin seeds
as needed
mustard oil
1 spring
chopped coriander leaves
1/2 tsp
pepper powder
Cooking instructions
* Step 1
Soak the chickpeas (kala chana)in water overnight. In the morning you will see that it has swollen. Now take a pressure cooker add little salt and pressure cook for 4-5 whistles,switch off the flame and allow the steam to escape naturally.
* Step 2
Once the pressure has released open the pressure cooker and then strain the water from the chickpeas. Keep aside.Now heat a kadhai with oil, add the cumin seeds and let them splutter
Add green chillies also now add sliced onion and fry until golden brown.
* Step 3
Add tomatoes and little salt this helps the tomato to cook fast. Now add all the dry masala.
* Step 4
Then add the boiled chana,add little water and allow it to cook.
* Step 5
Serve hot with fresh coriander leaves.
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