Dry Kabuli Chana Recipe
Ingredients
250 gms kabuli chaana
1 teaspoon cumin seed powder
2 large potatoes
1 tablespoon ghee
3/4 teaspoon salt
1 large onion, chopped
1/4 teaspoon turmeric powder
9 green chillies, slit in the centre
2 small tomatoes, cut into lengthwise pieces
1/2 ginger, cut in strips
Lemon juice
Directions
Soak the kabuli channa overnight.
The next day parboil the channa and potatoes.
Cut the potatoes into long pieces.
Brown the onion in the ghee and add the kabuli channa, potatoes, three green chillies, ginger, cumin seed powder, salt, turmeric and a quarter cup of water (or more if necessary).
Cook for five or ten minutes on a very low fire till the channa becomes quite tender, and dry.
Sprinkle lemon juice, and garnish with tomatoes and six green chillies.
The next day parboil the channa and potatoes.
Cut the potatoes into long pieces.
Brown the onion in the ghee and add the kabuli channa, potatoes, three green chillies, ginger, cumin seed powder, salt, turmeric and a quarter cup of water (or more if necessary).
Cook for five or ten minutes on a very low fire till the channa becomes quite tender, and dry.
Sprinkle lemon juice, and garnish with tomatoes and six green chillies.
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