Prep 30 hrs
Cook 3 hrs
This is a Recipe for people who like to eat Spicy Indian Food but do not want Oil in their food.
- 1 kg kabuli channa (Chick Peas or Garbanzo Beans)
- 1 teaspoon red chili pepper
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon white pepper powder
- 1 teaspoon ginger powder
- 1 teaspoon mango powder
- 1 teaspoon kala namak
- 1 teaspoon garam masala
- 1 teaspoon black pepper
- 1 teaspoon clove powder
- 1⁄2 teaspoon turmeric
- baking soda (optional)
- Soak Kabuli Channa overnight (To avoid this step, use canned Garbanzo Beans available at any Super Market).
- Boil the Channa over slow heat in a covered pot with lots of water and salt (no need to add salt later).
- Keep checking the level of water often.
- Boil till channa is soft and can be broken by pressing between fingers.
- This can take several hours.
- Time can be reduced by adding baking soda (but I would not recommend).
- Mix all spices together in a bowl.
- Once the Channa is boiled and done add the spice mixture and bring it to a boil.
- Do not leave much water.
- Garnish with Chopped Coriander.
- Clove powder can make it spicy and hot. If you do not like it spicy avoid clove powder.
- If you want to make it tangy increase the quantity of Dry Mango Powder or add a little tamaring juice.
h i tried it and it was awesome. And to my delight my patients find it good too.