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Kale Chane ki Sabzi

Kala chana or brown chickpeas are full of nutrients and cooked this way is extremely delicious This is a Sanjeev Kapoor exclusive recipe.

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Kale Chane ki Sabzi

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Main Ingredients Tata Sampann Kala Chana, Salt
Cuisine Indian
Course Main Course Vegetarian
Prep Time 7-8 hour
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Kale Chane ki Sabzi

  • 1 cup Tata Sampann Kala Chana
  • to taste Salt
  • 1 Large tomato chopped
  • 1 Medium onion chopped
  • 1 inch Ginger roughly chopped
  • 8-10 cloves Garlic
  • 1-2 Green chillies chopped
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1/4 teaspoon Asafoetida
  • 2 Bay leaves
  • 1-2 Green cardamoms
  • 4-5 Cloves
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • 1/2 tablespoon Coriander powder
  • 1 teaspoon Dried fenugreek leaves (kasuri methi)
  • to garnish Fresh coriander sprig

Method

  1. Take Tata Sampann Kala Chana in a bowl, add sufficient water and soak overnight.
  2. Transfer the Kala Chana into a pressure cooker, add salt and sufficient water. Cover the cooker and cook under pressure till 4 whistles are given out.
  3. Meanwhile to make the gravy, put the tomato into a blender jar, add onion, ginger, garlic, green chillies and a little water and blend to a fine paste.
  4. Heat oil in a deep non-stick pan, add cumin seeds, asafoetida, bay leaves, green cardamoms and cloves, mix and saute till fragrant. Add the ground paste, mix and saute for 2 minutes.
  5. Add turmeric powder, salt, red chilli powder and coriander powder, mix well and saute, stirring occasionally, for 5-7 minutes or till the oil separates.
  6. Add the cooked chana with the water in which it is cooked, mix well, cover and cook for 4-5 minutes.
  7. Crush dried fenugreek leaves and add to the pan. Cover and cook for 2-3 minutes.
  8. Transfer into a serving bowl, garnish with coriander sprig and serve hot with rotis, lemon wedges and onion rings.
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