Peshawari Kala Chana Recipe

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Ingredients

1 Onion - sliced,1 tablespoon Coriander Powder (Dhania),1 inch Cinnamon Stick (Dalchini),2-3 teaspoon Coriander (Dhania) Leaves - finely chopped for garnish,Salt - to taste,1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1 tablespoon Ginger - paste,1 tablespoon Anardana Powder (Pomegranate Seed Powder) - dried,2 Black cardamom (Badi Elaichi),2 tablespoons Ghee,2 cups Kala Chana (Brown Chickpeas) - sprouted,2 tablespoons Chana Masala Powder,1 cup Tomatoes - finely chopped

Instructions

To begin making the Peshawari Kala Chana, wash and pressure cook the sprouted kala chana for two whistles in a pressure cooker and keep aside.Heat ghee in a wok on medium flame, add the whole spices - black cardamom and cinnamon stick and let it release its aroma into the ghee.Add the sliced onions and fry until it turns brown, this will take around 10 minutes.Now, add the tomatoes, ginger paste and finely chopped green chillies and saute until tomatoes become soft.Add the spice powders - coriander, red chilli, chole masala and dried pomegranate powder and saute until the ghee leaves the sides.Now, add the boiled spouted kala chana and enough water to your desired consistency.Season with salt and simmer for 10 minutes.Garnish with coriander leaves and serve the Peshawari Kala Chana along with lachha parathas or steamed rice and green salads for a weeknight dinner.

Disclaimer: Recipe data is for informational purposes only.