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Ingredientes
- 1 c. Kabuli chana, (200 g)
- 1 lt Water Chilli pwdr and salt to taste
- 1/2 tsp Cumin pwdr, (2 g)
- 1/2 tsp Coriander pwdr, (5 g)
- 1 tsp Turmeric pwdr, (5 g)
- 1/3 c. Grated onion, (80 g)
- 1/4 c. Blanched and minced tomato, (50 g)
- 1 Tbsp. Thinly sliced ginger, (15 g)
- 1 tsp Chopped garlic, (5 g)
- 1 tsp Curry pwdr or possibly 1/2 tsp, (2 g) garam masala pwdr (5 g) A handful of coriander leaves, minced
Direcciones
- SOAK chana overnight in four c. water. Add in salt and pressure- cook on high heat for five min. Lower the heat and continue to cook for 15 min more or possibly until done. Remove from heat. When cold, put the chana in a bowl and set aside.
- Reheat the same pressure cooker and lightly roast the cumin seeds. Add in coriander pwdr and turmeric pwdr and stir well. Quickly add in onion, tomato, ginger, garlic, chilli pwdr and the remaining water.
- Pressure-cook for ten min. When cold, open the cooker and keep stirring constantly until almost dry. Add in curry pwdr or possibly garam masala pwdr and cooked chana along with the water in that it was cooked. Simmer for five to seven min until the gravy is thick. Remove from heat. Serve garnished with coriander leaves.
- NOTES : Kabuli chana with spicy tomato and onion gravy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 4 servings | |
| Calories 14 | |
| Calories from Fat 2 | 14% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 75mg | 2% |
| Total Carbs 2.79g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.8g | 1% |
| Protein 0.45g | 1% |
