Kabuli Chana (Bombay Style)

By Vinita Sinha, U.K

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 3 cups boiled Kabuli chana (Garbanzo beans)
• 2 tbspn oil
• 2 tspn Dhania (coriander) powder
• 2 tspn Jeera (cumin) powder
• 1/2 tspn Haldi (turmeric) powder
• 1 tspn salt
• 1/2 tspn sugar
• 2 tbspn Besan (Gram flour) mixed with a little water to make a paste
• 2 green chilies finely chopped
• 2 inches crushed ginger
• 2 firm tomatoes chopped finely
• 2 tbspn finely chopped green dhania (cilantro leaves)
• Lemon juice

Method:

Heat oil in a pan; mix all the spices with the gram flour paste. Fry in oil until water evaporates and the oil leaves the pan.

Add chana to the the spice mixture, add ginger and chopped tomatoes. Toss the ingredients well. Simmer gently for about 5 to 7 mins. Add 1/2 cup of water to it.

Add cilantro leaves and chopped chilies. Add a touch of lemon juice before serving.

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