Recipe

Kabli Channe Or Spicy White Chickpeas Curry Recipe

Add Step-by-Step Photos	Ambus / All my dishes 1 year ago Chickpeas cooked in a thick spicy curry. Prep:20m Cook:90m Servings:12	Ambus
	chickpeas

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gourmetana

jo_jo_ba

angieaugus

nadeemnirv

Ingredients

250 gm chick peas,soaked overnight and drained

1 tsp bicarbonate of soda

50 gm red lentils

1\2 cup oil

1 medium onion,thinly sliced

1 tsp white cumin seeds

3-4 cloves

4-5 whole black pepper

1 large/black cardamom

2" cinnamon stick

Pinch of nigella seeds

1 tbsp ginger garlic paste

1/4 tsp ground turmeric

1 tbsp ground coriander

1 tbsp red chilli powder

2 medium tomatoes,chopped

1 tbsp salt

1/2 tsp garam masala

1/8 tsp nutmeg & mace powder

2 tbsp fresh chopped coriander

1-2 green chilies,chopped

Directions

Soak the chickpeas overnight or atleast 5-6 hours in enough water(Remember that it almost doubles,so add enough water).

Then drain the water from chickpeas.Sprinkle bicarbonate of soda,mix well.Cover and keep aside for an hour.

After an hour,wash thoroughly with water.

Heat oil in a heavy based saucepan.

Add the onions.Stirring frequently,fry for 5-8 minutes until the mixture turns to a rich golden color.

Add cumin seeds,cloves,black pepper,cardamom,cinnamon and ginger garlic paste.Stirring frequently,fry the mixture for few seconds.

Add turmeric,coriander powder,chili powder,salt,and a little water to prevent the mixture from sticking to the bottom of the pan.

Then add the tomatoes,salt and little water.Cover and cook on medium heat until the tomatoes are reduced to a pulp.

Keep frying ,stirring frequently,until the oil begins to separate.

Drain the oil from the curry and keep aside.

Add the chick peas,red lentils and water(1 litre or as required) to the curry.

Mix well,cover and allow to cook on low heat until they are tender but still retain their shape.(This process can be speeded up in a pressure cooker.Use half the quantity of water).

Mash the chick peas slightly to thicken the sauce.

Reduce the heat and simmer for 5-10 minutes or until the sauce is thickened.

Transfer the chick peas to a serving dish,pour the oil drained from curry.

Sprinkle with the garam masala,nutmeg mace powder,fresh coriander and chopped green chilies.

Serve hot with hard-boiled eggs,salad & Chapati/Naan.

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Comments

gourmetana 1 year ago said:
I love chickpeas Ambus! This looks fenomenal, a real treat for me... Can you explain what nigella seeds are please?
Big 5 from me! Rated beautiful and unique.

nadeemnirvana 1 year ago said:
Great!