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Black Chana Curry Written Recipe With ayeshaslifestyle74
Ingredients:
-Black chickpeas ( kalay chanay) 250 g ( soaked in water and 1/2 tbs baking soda for 5-6 hours) or (soaked overnight in water)
-Garlic (lehsan) cloves 8-10
-Tomatoes ( Tamatar) 2 medium size ( cut them into 4 equal halves)
-Onions (piyaz) 2 medium size (cut them into 4 equal halves)
-Red chilli (lal mirch) powder 1/2 tbs
-Salt (namak) 1/2 tbs or to taste
-Turmeric (Haldi) powder 1/2 tsp
-Water (pani) 750g
-Cumin seeds (zeera) 1 tbs
-Cumin seeds (zeera) powder 1/2 tbs
-Dried coriander (khushk dhania) powder 1 1/2 tbs
-Ginger (adrak) chopped 1/2 inch
-Green chillies ( hari mirch) chopped 6
-Clarified butter (ghee) 80g
-Water (pani) 400ml
-Ground mixed spices (garam masala) 1/2 tbs
Directions:
Wash the black chickpeas with water.
-In a pressure cooker, add black chickpeas, garlic cloves, tomatoes, onions, red chilli powder, salt, turmeric powder, and water. Cover and cook it for 20 mins ( after whistle) on medium flame.
-Remove the skin of the tomatoes. Then, cook it on high flame for 3-4 mins.
-Now, add cumin seeds, cumin seeds powder, dried coriander powder, ginger, and green chillies. Mix well and cook.
-Add clarified butter and cook it for 3-4 mins.
-Add water, cover and cook it on low flame for 10 mins.
-Add ground mixed spices and mix well.
-Garnish it with fresh coriander.
• Dish out, serve and enjoy with Roti, Nan or rice.
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