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Kabli Chana Recipe
|Chickpeas||225 Gram (Bengal Gram)|
|Oil/Concentrated butter||2 Tablespoon|
|Onion||1 , chopped|
|Cinnamon stick||2 1⁄2 Centimeter|
|Garlic||2 Clove (10 gm), crushed|
|Ginger root piece||2 1⁄2 Centimeter, peeled and chopped|
|Ginger root piece||1 Inch, 2.5 centimeters, peeled and chopped|
|Green chilies||2 , finely chopped|
|Ground coriander||2 Teaspoon|
|Tomatoes||150 Gram, chopped|
|Garam masala||1 Teaspoon|
|Chopped coriander leaves||1 Tablespoon (Use Fresh)|
|Chopped fresh coriander||1 Tablespoon|
Serving size: Complete recipe
Calories 1257 Calories from Fat 409
% Daily Value*
Total Fat 47 g72.4%
Saturated Fat 5.5 g27.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2179.2 mg90.8%
Total Carbohydrates 171 g57.1%
Dietary Fiber 49.3 g197.2%
Sugars 35.3 g
Protein 50 g101%
Vitamin A 75.3% Vitamin C 168.5%
Calcium 46.1% Iron 96.9%
*Based on a 2000 Calorie diet
Add the salt and simmer until tender.
Drain, reserving the water, and set aside.
Heat the oil or butter in a pan, add the onion and fry until golden.
Add the cinnamon and cloves and fry for a few seconds, then add the garlic, ginger, chillies and ground coriander and fry for 5 minutes.
Add the tomatoes and fry until most of the liquid has evaporated.
Add the cooked gram and cook gently for 5 minutes, then add the reserved water and simmer for 20-25 minutes.
Add the garam masala and stir well.
Sprinkle with the chopped coriander and serve at once.