kabli channa (chickpea curry)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
200g chickpeas800 ml water4 tbsp of oil1 pinch asafetida1 tsp cumin seeds1/2 tsp ground turmeric1/2 tsp chili powder/cayenne pepper, ground1 tsp coriander seeds, ground1 tsp cumin seeds, ground1.5 tsp mango powder (amchoor)0.5 tsp salt2 tbsp lemon juice1 tbsp fresh coriander leaves, chopped
put the chickpeas into the water overnight. on the next day, cook for 1 hour, drain them, save 225 ml of the cooking water.
heat the oil in a big pot and add asafetida (1 pinch) and 1 tsp of cumin seeds, after heating them for a minute, add the drained chickpeas and all other spices except for the coriander leaves and the lemon juice. leave on a low heat for another 20 minutes, serve sprinkled with lemon juice and fresh coriander leaves.
Serving Size: makes 3 big servings of 2 cups or 6 servings of 1 cup.
Number of Servings: 3
Recipe submitted by SparkPeople user DISTELFLIEGE.
heat the oil in a big pot and add asafetida (1 pinch) and 1 tsp of cumin seeds, after heating them for a minute, add the drained chickpeas and all other spices except for the coriander leaves and the lemon juice. leave on a low heat for another 20 minutes, serve sprinkled with lemon juice and fresh coriander leaves.
Serving Size: makes 3 big servings of 2 cups or 6 servings of 1 cup.
Number of Servings: 3
Recipe submitted by SparkPeople user DISTELFLIEGE.
Nutritional Info Amount Per Serving
- Calories: 255.9
- Total Fat: 19.4 g
- Cholesterol: 0.0 mg
- Sodium: 598.5 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.4 g
- Protein: 3.8 g
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