Peshawari Kala Chana Recipe
A vegetarian Pakistani recipe with kala chana (brown chickpeas) - sprouted, onion - sliced, tomatoes - finely chopped. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
8 steps- 1
To begin making the Peshawari Kala Chana, wash and pressure cook the sprouted kala chana for two whistles in a pressure cooker and keep aside
kala chana (brown chickpeas) - sprouted(2 cups)tablespoons chana masala powder(2) - 2
Heat ghee in a wok on medium flame, add the whole spices - black cardamom and cinnamon stick and let it release its aroma into the ghee
inch cinnamon stick (dalchini)(1)black cardamom (badi elaichi)(2)tablespoons ghee(2) - 3
Add the sliced onions and fry until it turns brown, this will take around 10 minutes
onion - sliced(1) - 4
Now, add the tomatoes, ginger paste and finely chopped green chillies and saute until tomatoes become soft
tomatoes - finely chopped(1 cup)ginger - paste(1 tablespoon)green chillies - finely chopped(2)red chilli powder(1 teaspoon)-3 coriander (dhania) leaves - finely chopped for garnish(2 teaspoon) - 5
Add the spice powders - coriander, red chilli, chole masala and dried pomegranate powder and saute until the ghee leaves the sides
coriander powder (dhania)(1 tablespoon)red chilli powder(1 teaspoon)tablespoons chana masala powder(2)anardana powder (pomegranate seed powder) - dried(1 tablespoon)-3 coriander (dhania) leaves - finely chopped for garnish(2 teaspoon)tablespoons ghee(2) - 6
Now, add the boiled spouted kala chana and enough water to your desired consistency
kala chana (brown chickpeas) - sprouted(2 cups)tablespoons chana masala powder(2) - 7
Season with salt and simmer for 10 minutes
salt - to taste - 8
Garnish with coriander leaves and serve the Peshawari Kala Chana along with lachha parathas or steamed rice and green salads for a weeknight dinner
kala chana (brown chickpeas) - sprouted(2 cups)green chillies - finely chopped(2)coriander powder (dhania)(1 tablespoon)tablespoons chana masala powder(2)-3 coriander (dhania) leaves - finely chopped for garnish(2 teaspoon)
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Peshawari Kala Chana Recipe
A vegetarian Pakistani recipe with kala chana (brown chickpeas) - sprouted, onion - sliced, tomatoes - finely chopped. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
8 steps- 1
To begin making the Peshawari Kala Chana, wash and pressure cook the sprouted kala chana for two whistles in a pressure cooker and keep aside
kala chana (brown chickpeas) - sprouted(2 cups)tablespoons chana masala powder(2) - 2
Heat ghee in a wok on medium flame, add the whole spices - black cardamom and cinnamon stick and let it release its aroma into the ghee
inch cinnamon stick (dalchini)(1)black cardamom (badi elaichi)(2)tablespoons ghee(2) - 3
Add the sliced onions and fry until it turns brown, this will take around 10 minutes
onion - sliced(1) - 4
Now, add the tomatoes, ginger paste and finely chopped green chillies and saute until tomatoes become soft
tomatoes - finely chopped(1 cup)ginger - paste(1 tablespoon)green chillies - finely chopped(2)red chilli powder(1 teaspoon)-3 coriander (dhania) leaves - finely chopped for garnish(2 teaspoon) - 5
Add the spice powders - coriander, red chilli, chole masala and dried pomegranate powder and saute until the ghee leaves the sides
coriander powder (dhania)(1 tablespoon)red chilli powder(1 teaspoon)tablespoons chana masala powder(2)anardana powder (pomegranate seed powder) - dried(1 tablespoon)-3 coriander (dhania) leaves - finely chopped for garnish(2 teaspoon)tablespoons ghee(2) - 6
Now, add the boiled spouted kala chana and enough water to your desired consistency
kala chana (brown chickpeas) - sprouted(2 cups)tablespoons chana masala powder(2) - 7
Season with salt and simmer for 10 minutes
salt - to taste - 8
Garnish with coriander leaves and serve the Peshawari Kala Chana along with lachha parathas or steamed rice and green salads for a weeknight dinner
kala chana (brown chickpeas) - sprouted(2 cups)green chillies - finely chopped(2)coriander powder (dhania)(1 tablespoon)tablespoons chana masala powder(2)-3 coriander (dhania) leaves - finely chopped for garnish(2 teaspoon)
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