Sindhi Chana

Ingredients list for Sindhi Chana

• 2 cups Chickpeas (kabuli chana) soaked overnight
• 3-4 tablespoons Oil
• 6-8 Black peppercorns
• 4-5 Cloves
• 1 teaspoon Cumin seeds
• 2 Bay leaves
• 2 Black cardamoms
• 1/2 inch Ginger chopped
• 6-8 Garlic cloves chopped
• 2 medium Onions sliced
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Dried mango powder
• 1/2 teaspoon Black pepper powder
• 1 teaspoon Coriander powder
• 1/4 cup Tomato puree fresh
• to taste Salt
• a pinch Crushed black peppercorns
• for garnis a few Fresh coriander sprigs

Method

1. Heat oil in a non-stick pan, add black peppercorns, cloves, cumin seeds, bay leaves and black cardamoms and sauté for a few seconds.
2. Add ginger and garlic and sauté till the raw flavour disappears.
3. Add onions and sauté till translucent. Add garam masalapowder, turmeric powder, dried mango powder, black pepper powder and coriander powder and mix well. Sprinkle a little water and mix well.
4. Add tomato puree and cook for two to three minutes.Drain and add chickpeas and mix well.
5. Cover and cook for eight to ten minutes. Add salt and mix well.
6. Transfer into a serving dish, sprinkle crushed peppercorns and serve hot garnished with coriander sprigs.

Nutrition Info