Peshawari Chana Recipes
Ingredinets:Kabuli chana 200 gms. Chopped onion 1 ½ cup Garlic paste 1 tbsp. Ginger paste 1 tbsp. Bay leaf 1 no. Chopped tomato ¾ cup Red chili powder 1 tbsp. Coriander powder 2 tbsps. Oil 3 tbsps. Green chili 2 no. Cumin powder 1 tsp. Garam Masala powder 2 tsps. Anardana powder 2 tsps. Salt To taste Method 1. Soak Kabuli chana in 5 cups of water overnight. 2. In a pressure cooker or a thick bottomed pan, take 6 cups of water and add the chana. Add salt. Tie tea leaves in a piece of muslin cloth and keep this in the chana. Boil chana until soft and dark in color. Strain and keep aside. 3. Heat oil in a Kadhai. Add bayleaf and chopped onion. Cook until onions are golden brown in color. 4. Add Ginger Paste, Garlic Paste, and green chili cut into quarters length wise. Cook for 1 minute and then add chopped tomatoes, red chili powder, coriander powder and cumin powder. Cook for 10 minutes. 5. Add boiled chana, anardana (pomegranate seeds) powder, and 1 cup of water.
Cook on a medium flame for 8-10 minutes. 6. Add Garam Masala Powder and salt. Mix well and serve hot. www.keywordarticles.org