Special Sookha Chana Recipe
Ingredients
| Kabuli chana | 1⁄2 Kilogram | |
| Cloves | 4 | |
| Water | 7 1⁄2 Cup (120 tbs) | |
| Boiled potatoes | 200 Gram | |
| Green chilies | 10 | |
| Butter/Ghee | 1 Cup (16 tbs) | |
| Black pepper | 3 Teaspoon | |
| Coriander powder | 2 Teaspoon | |
| Cinnamon powder | 1⁄2 Teaspoon | |
| Amchoor | 4 Teaspoon | |
| Coriander leaves | 4 Teaspoon, chopped | |
| Lemons | 3 | |
| Tomatoes | 250 Gram | |
| Nutmeg | 1⁄4 Teaspoon, grated | |
| Ground cloves | 1⁄2 Teaspoon | |
| Cumin powder | 3 Teaspoon | |
| Cumin powder | 3 Teaspoon | |
| Cardamoms | 1⁄2 Teaspoon | |
| Cardamoms | 1⁄2 Teaspoon | |
| Black salt | 5 Gram | |
| Cinnamon | 10 Gram | |
| Soda bicarbonate | 2 Teaspoon | |
| Ginger | 1 Medium | |
| Ginger | 1 Medium | |
| Salt | 2 Teaspoon | |
| Salt | 2 Teaspoon |
Directions
GETTING READY
1 Wash the chana well.
2 In a bowl, soak the chana in water with all the ingredients, except salt, overnight.
MAKING
3 In a pan, transfer the soaked chana with all the ingredients.
4 Add in salt and boil on low heat until tender.
5 Put in a strainer and remove all the spices.
6 In a bowl, mix lightly three-fourths of the ground ingredients.
7 Add in small pieces of potatoes, long slices of ginger and chopped coriander leaves.
8 Mix in the chana.
9 In a pan, heat the ghee and pour over chana.
10 Pour in 1 cup of boiling water and mix well.
11 Put the pan on very low heat for about 10 minutes.
12 Sprinkle with the rest of the ground spices before serving.
SERVING
13 Serve, decorated with green chillies and tomato pieces.
1 Wash the chana well.
2 In a bowl, soak the chana in water with all the ingredients, except salt, overnight.
MAKING
3 In a pan, transfer the soaked chana with all the ingredients.
4 Add in salt and boil on low heat until tender.
5 Put in a strainer and remove all the spices.
6 In a bowl, mix lightly three-fourths of the ground ingredients.
7 Add in small pieces of potatoes, long slices of ginger and chopped coriander leaves.
8 Mix in the chana.
9 In a pan, heat the ghee and pour over chana.
10 Pour in 1 cup of boiling water and mix well.
11 Put the pan on very low heat for about 10 minutes.
12 Sprinkle with the rest of the ground spices before serving.
SERVING
13 Serve, decorated with green chillies and tomato pieces.
Chef
