Home
Ingredient
Chana Kanghou
Introduce
Chef :
Aruna ThaparChana Kanghou
#goldenapron2
#week_7
#Northeast
#ebook
#Post37
A famous Manipuri street food served with local herbs on lotus leaves.
Ingredient
1 bowl
Chickpea
1 teaspoon
Cumin seeds
1 teaspoon
Coriander leaves chopped
1/2 teaspoon
Local herbs
to taste
Salt
1/2 teaspoon
Coriander seeds powder
to taste
Red chilli powder
2 tbsp
Mustard oil
as required
Water
Cooking instructions
* Step 1
Wash and Soak chickpea for 4 hours.
* Step 2
Pressure cook chickpea with salt for 5 minutes after the first whistle. Switch off the flame.
* Step 3
Open the lid after 10 minutes or when pressure releases.
* Step 4
Drain water from the chickpeas.
* Step 5
Heat mustard oil in a kadhai. Add cumin seeds and when cumin seeds splutter put finely chopped onions and fry till golden brown colour.
* Step 6
Add chopped tomatoes and all dry masala and stir continuously on a slow flame till done.
* Step 7
Now add drained chickpea and stir well and cook for 5 minutes. Switch off the flame.
* Step 8
Serve hot with parantha, garnished with chopped coriander leaves.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreFood by the same author
Copyright © 2024 Cookcic