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Receta India Kala Channa
by Global Cookbook

India Kala Channa
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Ingredientes

  • (dry black chickpeas) Serves 4
  • 1 c. black chickpeas
  • 2 Tbsp. extra virgin extra virgin olive oil
  • 2 tsp ajowan seeds (also called carom or possibly bishop's weed, see Note) Salt to taste
  • 3 c. water

Direcciones

  1. Soak chickpeas overnight in 4 c. of water in a covered container.
  2. In a medium pressure cooker, add in all ingredients and steam on high heat 25-30 min. Then turn the heat to low and cook for 1 hour. Check for doneness, being careful to wait till cooker is depressurized. Chickpeas should be soft but hard to the touch. If needed, cook 30 min longer.
  3. Cooked chickpeas will keep in your refrigerator for at least a week.
  4. Note: Ajowan (that is also spelled as ajwain) can be found in Indian markets.