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    You are in: Home / Recipes / Zero Oil Channa (Chick Peas) Masala Recipe
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    Zero Oil Channa (Chick Peas) Masala

    Total Time:

    Prep Time:

    Cook Time:

    33 hrs

    30 hrs

    3 hrs

    Sandeep Godkhindi's Note:

    This is a Recipe for people who like to eat Spicy Indian Food but do not want Oil in their food.

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    Units: US | Metric


    1. 1
      Soak Kabuli Channa overnight (To avoid this step, use canned Garbanzo Beans available at any Super Market).
    2. 2
      Boil the Channa over slow heat in a covered pot with lots of water and salt (no need to add salt later).
    3. 3
      Keep checking the level of water often.
    4. 4
      Boil till channa is soft and can be broken by pressing between fingers.
    5. 5
      This can take several hours.
    6. 6
      Time can be reduced by adding baking soda (but I would not recommend).
    7. 7
      Mix all spices together in a bowl.
    8. 8
      Once the Channa is boiled and done add the spice mixture and bring it to a boil.
    9. 9
      Do not leave much water.
    10. 10
      Garnish with Chopped Coriander.
    11. 11
    12. 12
      Clove powder can make it spicy and hot. If you do not like it spicy avoid clove powder.
    13. 13
      If you want to make it tangy increase the quantity of Dry Mango Powder or add a little tamaring juice.

    Ratings & Reviews:

    • on June 24, 2011


      h i tried it and it was awesome. And to my delight my patients find it good too.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zero Oil Channa (Chick Peas) Masala

    Serving Size: 1 (5 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 10.1
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 2.9 mg
    Total Carbohydrate 1.9 g
    Dietary Fiber 0.6 g
    Sugars 0.1 g
    Protein 0.3 g

    The following items or measurements are not included:

    kabuli channa

    mango powder

    kala namak

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