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–+ servings

Kabuli Channa Masala Easy

Chickpea/kabuli channa pressure cooked with ginger, garlic and other ingedients and later garnished with coriander leaves
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people

Ingredients
  

  • 200 g Chickpea Kabuli channa
  • 1 tsp Ginger crushed
  • 1 tsp Garlic crushed
  • 4 nos Onion finely sliced
  • 2 nos Tomato chopped
  • 5 nos Green chillies slit lengthwise
  • 2 tsp Chilly powder
  • 2 tbsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • 1 tsp Lime juice
  • Curry leaves Few
  • Coriander leaves Few, chopped
  • 1 tsp Sugar
  • Water As reqd
  • Oil As reqd
  • Salt As reqd

Instructions
 

  • For preparing kabuli channa masala, first soak chickpea in water for 8 hours. Wash and drain.
  • Take a pressure cooker and heat oil. Put crushed ginger, garlic, onion, green chillies and saute well.
  • When a frying smell comes, add chopped tomatoes, chilly powder, coriander powder, turmeric powder, garam masala and saute.
  • Stir in soaked kabuli and add 8 tea cups of water. Close the cooker lid and pressure cook until done.
  • Now, open the lid and add chopped coriander leaves, required salt, curry leaves, lemon juice and sugar. Place the open cooker in medium flame and cook until the gravy has acquired a thick consistency.
  • Kabuli channa masala, a nutritious recipe apt with chappathis is ready.
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