Oil-Free Kabuli Chana (Garbanzo Bean/ Chick Pea in a Spicy Gravy)
Chana/ Chole is a North Indian prepartion which is predominantly chickpeas and usually comes in a spicy onion-tomato gravy. This is one dish I cook quite frequently at home and is perfect whether served with Indian flatbreads like chapathis, pooris or naans.
Ingredients
- 1 cup chana chole / (garbanzo beans/ chickpeas)
- 1 tsp mustard seeds
- 1/2 cup onion grated
- 1/4 cup tomato blanched and chopped
- 1 tbsp ginger julienne
- 1/2 tsp garlic paste
- 3/4 tsp cumin powder
- 3/4 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp chilli powder (or to taste)
- 1/2 tsp turmeric powder
- to taste salt
- coriander chopped laves , for garnishing
Instructions
- Soak the chana/ chole overnight and cook till soft but firm. Take a handful of the chana and mash well. Keep aside.
- Heat a non-stick pan or kadai. Add the ustard seeds. When they splutter/ pop, add the cumin, coriander and turmeric powders and lightly roast for less than a minute. Take care they do not burn.
- Quickly add the grated onion, chopped tomato, ginger julienne, garlic paste and chilli powder along with a quarter cup of water. Mix well an allow to cook for about 5 minutes till the water evaporates, while stirring occasionally. By now the raw smell of the onion should have disappeared. If not add about 2 tbsps of water and cook till the water has almost evaporated, again stirring frequently.
- Now and add the cooked chana, salt and a cup of water and allow to simmer for about 5 minutes till some of the water evaporates. Add the mashed chana and the garam masala and simmer for a few minutes till the Kabuli Chana has a thick gravy.
- Garnish with chopped coriander and serve hot with pooris, chappathis or rice.