Peshawari Kala Chana Recipe

Name: Peshawari Kala Chana Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cup Kala Chana (2 cups Kala Chana (Brown Chickpeas) sprouted); 1 piece Yellow Onion (1 Onion sliced); 1 cup Tomato (1 cup Tomatoes finely chopped); 1 tbsp Bottled Ginger (1 tablespoon Ginger paste); 2 pieces Green Chili (2 Green Chillies finely chopped); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 tbsp Ground coriander (1 tablespoon Coriander Powder (Dhania)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 2 tbsp Chana Masala (2 tablespoons Chana Masala Powder); 1 tbsp Pomegranate Seed Powder (1 tablespoon Anardana Powder (Pomegranate Seed Powder) dried); 2 tsp Cilantro (2-3 teaspoon Coriander (Dhania) Leaves finely chopped for garnish — up to 3); 2 tbsp Clarified Butter (2 tablespoons Ghee); 0 pieces Table Salt (Salt to taste)

Peshawari Kala Chana Recipe - Sabzi Recipes (Pakistani)

60 minIndian

Servings4

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Steps

1To begin making the Peshawari Kala Chana, wash and pressure cook the sprouted kala chana for two whistles in a pressure cooker and keep aside.
2Heat ghee in a wok on medium flame, add the whole spices - black cardamom and cinnamon stick and let it release its aroma into the ghee.
3Add the sliced onions and fry until it turns brown, this will take around 10 minutes.
4Now, add the tomatoes, ginger paste and finely chopped green chillies and saute until tomatoes become soft.
5Add the spice powders - coriander, red chilli, chole masala and dried pomegranate powder and saute until the ghee leaves the sides.
6Now, add the boiled spouted kala chana and enough water to your desired consistency.
7Season with salt and simmer for 10 minutes.
8Garnish with coriander leaves and serve the Peshawari Kala Chana along with lachha parathas or steamed rice and green salads for a weeknight dinner.