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