Kabuli Channa Masala Easy

by MiaVarghese
Chickpea/kabuli channa pressure cooked with ginger, garlic and other ingedients and later garnished with coriander leaves
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing kabuli channa masala, first soak chickpea in water for 8 hours. Wash and drain.
  2. Take a pressure cooker and heat oil. Put crushed ginger, garlic, onion, green chillies and saute well.
  3. When a frying smell comes, add chopped tomatoes, chilly powder, coriander powder, turmeric powder, garam masala and saute.
  4. Stir in soaked kabuli and add 8 tea cups of water. Close the cooker lid and pressure cook until done.
  5. 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.
  6. Kabuli channa masala, a nutritious recipe apt with chappathis is ready.
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