How to make Kabuli Chana Chettinaad -
Kabuli chane cooked in chettinaad style.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chickpeas, Dried Red Chillies (सूखी लाल मिर्च )
Cuisine : Chettinad
Course : Main Course Vegetarian
For more recipes related to Kabuli Chana Chettinaad checkout Kale Chholay, Palak Chole, Jain Punjabi Chole, Chana Pindi . You can also find more Main Course Vegetarian recipes like Tawa Vegetables, Mixed Vegetable Pitlai, Grilled Shalgam with Honey Mustard, Lotus Seed Curry.
Kabuli Chana Chettinaad Recipe Card
Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kabuli Chana Chettinaad Recipe
Chickpeas soaked overnight and pressure cooked 1 1/2 cups
Dried Red Chillies
Oil 5 tablespoons
Dried red chillies 6-8
Cumin seeds 1/2 teaspoon
Coriander seeds 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Cinnamon 1 inch
Green cardamoms 3
Cloves 2
Star anise 1
Mustard seeds 1/2 teaspoon
Poppy seeds (khuskhus/posto) 2 tablespoons
Scraped coconut 2 tablespoons
Ginger roughly sliced 1 1/2 inches
Garlic cloves 5-6
Curry leaves 10-12
Onion 1 large
Tomatoes chopped 3 medium
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Method
Step 1
Heat 2 tbsps oil in a non stick pan, add red chillies, cumin seeds, coriander seeds, fennel seeds, cinnamon, green cardamoms, cloves, star anise, mustard seeds, poppy seeds and saute. Add coconut and saute till fragrant. Set aside to cool.
Step 2
Grind with ginger and garlic with a little water. Add the remaining oil in the same pan, add curry leaves and onions and saute till onions are soft.
Step 3
Add tomatoes and continue to saute. Add turmeric powder, red chilli powder and saute till tomatoes become soft.
Step 4
Add chickpeas, ground masala and mix well. Add ½ cup water and salt and simmer for 3-4 minutes. Serve hot.
Nutrition Info
Calories : 1954 Kcal
Carbohydrates : 56.1 gm
Protein : 207.3 gm
Fat : 99.9 gm
Other : Folic acid: 657
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
