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Ingredientes
- 125 ml Vegetable oil, (4 fl ounce)
- 1 tsp Chilli pwdr
- 1/4 tsp Grnd turmeric
- 1 tsp Caraway seeds
- 500 gm Kabli chana, (chick peas) or possibly kala chana (brown chick peas) soaked overnight in cool water and liquid removed (1lb)
- 1/2 Tbsp. Tamarind paste or possibly lemon juice
- 1/2 tsp Salt
- 3 x Garlic cloves, minced
- 900 ml , (1 1/2-2 pints) warm, (900 to 1200) water
- 2 x Fresh green chillies, de-seeded if wished and minced
- 1 Tbsp. Minced fresh parsley, to garnish
Direcciones
- Heat the oil in a large saucepan over a medium heat and cook the chilli pwdr, turmeric and caraway seeds for 2-3 min.
- Add in the liquid removed pulses, stir, and cook for 3-5 min more, stirring occasionally.
- Mix the tamarind paste, if using, with 4 Tbsp. of water and add in to the pan with the salt and garlic.
- If using lemon juice, just add in it without extra water.
- Add in the warm water and the chillies, cover tightly and cook over a low heat for 2 1/2 - 3 hrs, till the pulses are tender, stirring occasionally and adding more water if necessary.
- Sprinkle with parsley before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 6 servings | |
| Calories 179 | |
| Calories from Fat 171 | 96% |
| Total Fat 19.33g | 24% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.49g | |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 8% |
| Potassium 63mg | 2% |
| Total Carbs 2.09g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.64g | 0% |
| Protein 0.45g | 1% |
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