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The north indian bean recipe, kabuli chana imparts a nice tangy twist to the traditional spicy chana dal recipe. The chick peas or kabuli chana is boiled and then simmered in a spicy rich curry of onion, tomatoes and ginger garlic paste. Serve hot with steamed rice.
- Clean, wash and soak the kabuli chana in enough water for 8 to 10 hours.
- Add the salt and pressure cook for 5 to 6 whistles or till cooked.
- Heat a pan, add the cumin seeds and roast till they turn golden brown.
- Add the coriander powder and turmeric powder and saute for 10 seconds.
- Add the onions, tomato puree, ginger, garlic, chilli powder and the remaining water, mix well and pressure cook for 10 minutes.
- Open the lid and simmer till the mixture becomes dry.
- Add the cooked chana along with the preserved water and simmer for 7 minutes.
- Add the garam masala and half the chopped coriander, mix well and cook till the gravy thickens.
- Garnish with sliced onions, green chilies and sliced tomatoes.
- Serve hot.
This recipe was contributed by shachi_rana on 23 Sep 2011
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