How to make Peshawari Chana -
An ecstacy of delicious spicy kabuli chanas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chickpeas, tea Leaves (चाय की पत्ती )
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Peshawari Chana checkout Jain Cholay Rajma Dal. You can also find more Dals and Kadhis recipes like Tauk Dal Narkol Diye Cholar Dal - SK Khazana Sambhar Poondu Rasam
Peshawari Chana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Peshawari Chana Recipe
Chickpeas 1 cup
tea Leaves 2 tablespoons
Oil 2 tablespoons
Bay leaf 1
Onions finely chopped 2 large
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Green chillies slit 2
Tomato finely chopped 1 large
Red chilli powder 1 tablespoon
Coriander powder 2 tablespoons
Turmeric powder 1 teaspoon
Chana masala 1 tablespoon
Cumin powder 1 teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Method
Step 1
Soak chickpeas overnight in three cups of water. Drain, add three cups of fresh water. Tie tea leaves in a piece of cloth and put it in the water and then boil till the chickpeas are cooked and soft and dark in colour.
Step 2
Strain and keep aside. Heat oil, add bay leaf and chopped onions and sauté until golden brown in colour. Add ginger paste, garlic paste and slit green chillies, stir for some time and then add chopped tomato, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder and sauté till oil surfaces.
Step 3
Add boiled chickpeas, salt and approximately one cup of water and cook till the chickpeas get coated with the thick masala. Sprinkle garam masala powder, mix well and serve hot.
Most Visited Recipes
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.
