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At a Glance
Prep Time : 12hr 
Cook Time : 15min
Course : Side Dish
Special : Easy
Type of Prep : Boil, Fry
Cuisine : Indian
Spiciness Indicator : Medium
 
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Sookha Kala Chana

From Petrina Verma Sarkar,
Your Guide to Indian Food.
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Sookha Kala Chana is easy to make and tastes really nice as a snack or side dish in a main meal. The Chana is also an excellent source of protein.

INGREDIENTS:

  • 2 cups kala chana (black chickpeas) - washed and soaked in water overnight
  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 tsp cumin seeds
  • 2 green chillies slit lengthwise
  • 3 tbsps fresh grated ginger
  • 2 tbsp finely chopped garlic
  • 1 large onion chopped fine
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp raw mango powder (amchoor )
  • 2 medium tomatoes chopped into 1" cubes
  • 1/4 cup fresh chopped coriander leaves
  • Juice of 1/2 a lime or lemon
  • Salt to taste

PREPARATION:

  • Boil the chickpeas in a pressure cooker or large pan till soft. Drain and keep aside for later.
  • Heat the cooking oil in a deep pan and when it is hot, add the cumin seeds. Cook till they splutter.
  • Add the green chillies and cook till they stop spluttering. Now add the ginger and garlic and fry for 2-3 minutes. Add the onion and fry till soft.
  • Add the boiled chickpeas, coriander, cumin, turmeric, red chilli, raw mango powders and mix well.
  • Cook for 2 minutes and then add the tomatoes, chopped coriander and salt to taste. Mix well and cook for 4-5 minutes more.
  • Turn off the fire and garnish with the lime juice. Mix and serve while hot.
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