Free Recipe Chana Masaledar (Spicy Chick Peas)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Chana Masaledar (Spicy Chick Peas) Recipe
6 tb Vegetable oil
4 Bay leaves; crumbled (4 to
-6)
1 tb Cumin seeds
1 400 gram can tomatoes;
-(14oz)
375 g Kabli chana; (chick-peas)
-soaked
; overnight in cold
; water and drained
; (12oz)
2 Green chillies; de-seeded if
-wished
2 ts Salt
900 ml Hot water; (1 1/2 pints)
2 Garlic cloves. sliced finely
50 g Fresh parsley; chopped (2oz)
Chana Masaledar (Spicy Chick Peas) Preparation
Heat 4 tablespoons of the oil in a saucepan over a medium heat and cook the bay leaves and cumin for 1-2 minutes, stirring continuously. Add the canned tomatoes with their juice, the chick-peas, whole chillies, salt and hot water. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat, cover and simmer for 3-4 hours, until the pulses are tender. When the chick-peas are ready, heat the remaining oil in a small frying-pan over a medium-low heat and cook the garlic slices for about 5 minutes, until beginning to brown, stirring occasionally. Stir the garlic and parsley into the chick-peas. Cook for a further 10 minutes, then serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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