Kabuli Chana Masala Rice Food

KABULI CHANA MASALA RICE

Steps:

• Boil Kabuli white Chana, adding pinch of asafoetida and 1/4 teaspoon Salt.
• Heat refined oil and butter in a pan. Add cumin seeds, asafoetida, chopped green chillies and garlic-ginger paste. Add chopped onions cook till light golden brown.
• Add red chilli powder, coriander powder, turmeric powder, garam masala powder, amchur powder cook for 2 minutes.
• Add curry leaves, salt to taste, sugar, lime juice and little chopped fresh coriander leaves and cook well.
• Now add boiled White Chana cook for 5 minutes. Then add tomato puree and cook till the oil comes out on top of the curry. Add Basmati Rice and cook for 5 minutes.
• Serve rice in a bowl and garnish with chopped fresh coriander leaves.
• Happy Cooking!

CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH

Steps:

• In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
• Add chickpeas straight from the can, including all the water.
• Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
• Reduce heat, add spinach and cover.
• Allow spinach to wilt for 2-4 minutes.
• Serve immediately.

KABULI CHANNA

Steps:

• Heat ghee and fry mustard till they begin to pop.
• Reduce heat, add onion, saute until translucent.
• Add garlic and fennel and saute for up to 5 minutes.
• dont let garlic burn.
• Reduce heat and add curry paste.
• Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
• Add tomato puree, chickpeas and tomatoes with ¼ pint hot water.
• Cook gently until water evaporates.
• Add another ¼ pint hot water and the salt, pepper and asafoetida.
• Cook gently until water has evaporated again leaving a dryish curry.
• Stir in coriander and serve.