Kabuli Channa
Ingredients
- 1 (15 ounce) can chickpeas, cooked,drained and washed ⓘ
- 1 tablespoon ghee ⓘ
- 1 teaspoon mustard seeds
- 1 onion, chopped fine ⓘ
- 4 cloves garlic, chopped ⓘ
- 1 teaspoon fennel ⓘ
- 2 tablespoons curry powder, mixed with water to form runny paste ⓘ
- 1 tablespoon tomato puree ⓘ
- 4 tomatoes, quartered ⓘ
- salt and pepper ⓘ
- 1 pinch asafoetida powder (optional) ⓘ
- hot water
- 1 cup chopped fresh coriander ⓘ
Instructions
- Heat ghee and fry mustard till they begin to pop.
- Reduce heat, add onion, saute until translucent.
- Add garlic and fennel and saute for up to 5 minutes.
- dont let garlic burn.
- Reduce heat and add curry paste.
- Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
- Add tomato puree, chickpeas and tomatoes with 1/4 pint hot water.
- Cook gently until water evaporates.
- Add another 1/4 pint hot water and the salt, pepper and asafoetida.
- Cook gently until water has evaporated again leaving a dryish curry.
- Stir in coriander and serve.
Nutrition & Diet Analysis (per serving)
595
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).