Wednesday, August 16, 2006

Peshawari Chana

This is a newer version of chickpeas I came across....have two other ways of making them that I will post in the future. First time I made this my hubby thought it was fabulous.

400 grams Chickpeas (Kabuli Chana)
1-2 Onions, chopped (I used 1 large and 1 small)
2 bay leaves (Tezz Patay)
1 Tbsp. Minced Garlic
2 Tomatoes, chopped
1 ½ tsp. cumin seeds, crushed (Zeera)
2 Tbsp. Coriander seeds, ground (Dhania)
1 tsp. Red Chili Powder (Pisi Lal Mirch)
Green Thai peppers, to taste
2 tsp. Pomegranate Seed Powder (Anardana Powder)
Salt, to taste
1 Tbsp. Ginger Paste
2 tsp. Garam Masala
Cooking oil
Cilantro, chopped

I put the dried Kabuli Chana in a pan with about 12 cups of water, a dash of baking soda and some salt. I brought them to a boil, reduced heat to simmer and let them cook about 3 hours until tender. Drain the Kabuli Chana but reserve the water.

In another large pan heat oil. Add bay leaves and onion, cook until onion is beginning to brown. Add garlic. Continue cooking until onion and garlic browned. Add tomatoes, chili powder, coriander, and cumin. Cook until pasty. Add Kabuli Chana and about 1 cup of the reserved water, more if necessary. Add pomegranate seed powder and green peppers. Cook for about 5 minutes, add garam masala. Cook for about 20 minutes, add cilantro before serving.

Serve with rice or bread.

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