Bhuna Masala Chana Kaleji

Main Ingredients	Sprouted Black Bengal gram, chicken liver
Cuisine	Indian
Course	Main Course Chicken
Prep Time	8-10 hour
Cook time	26-30 minutes
Serve	4
Taste	Spicy
Level of Cooking	Moderate
Others	Non Veg

Ingredients list for Bhuna Masala Chana Kaleji

• 1 1/2 cups Sprouted Black Bengal gram
• 6 chicken liver
• a pinch Soda bicarbonate
• to taste Salt
• 1 inch piece Ginger,peeled
• 4-5 cloves Garlic peeled
• 2 tablespoons Butter
• 2 Green chilli chopped
• 3-4 tablespoons Oil
• 1 teaspoon Cumin seeds
• 3 large Onions chopped
• 2 teaspoons Onions chopped
• 1 tablespoon Coriander powder
• 1/2 teaspoon Turmeric powder
• 3 medium Tomatoes pureed
• 1 teaspoon Dry mango powder (amchur)
• 1 teaspoon Garam masala powder
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Clean, wash and soak chana in three to four cups of water overnight. Drain and pressure-cook with soda bicarbonate, salt and three cups of water. Drain and keep aside. Reserve stock for cooking. Grind ginger and garlic to a coarse paste.
2. Heat butter in a pan, add green chillies and sauté for half a minute. Add chicken liver, season with salt and sauté on high heat for three to four minutes stirring continuously. Remove from heat and keep aside. Heat oil in a thick-bottomed kadai, add cumin seeds and sauté till they begin to change colour. Add onions and fry till golden brown.
3. Add ginger-garlic paste and sauté for a minute. Add red chilli powder, coriander powder and turmeric powder and sauté for a minute. Add tomato puree and salt and cover and cook on medium heat for five to six minutes or till oil surfaces to the top. Add chana and dry mango powder along with one cup of stock and cover and simmer on low heat till all the water has evaporated and mixture is completely dry. Stir in sautéed liver and garam masala powder.
4. Cook for a minute and serve hot garnished with coriander leaves.

Nutrition Info

Calories	2043
Carbohydrates	231.4
Protein	77.4
Fat	90
Other Fiber	Vitamin B12- 27.1mcg