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peshawari chana masala recipe
Course
Main Course
Cuisine
Pakistani
Prep Time
8
hours
hours
Cook Time
30
minutes
minutes
Total Time
8
hours
hours
30
minutes
minutes
Servings
1
cups
Author
Priya
Ingredients
¼
cup
kabuli chana / white chickpeas
2
cups
water
to soak chana
2
cup
water
to boil chana
1
nos
bay leaf
1
inch
cinnamon
2
nos
black cardamom
1
tablespoon
tea leaves
OR 2 tea bags
1
tablespoon
oil
¼
teaspoon
cumin
a
pinch
of asafoetida
1
tablespoon
ginger chili garlic paste
1
medium
onion
chopped
1
medium
tomato
chopped
1
teaspoon
garam masala
½
teaspoon
turmeric powder
½
teaspoon
red chili powder
½
teaspoon
coriander powder
a
pinch
of asafoetida
½
teaspoon
lemon juice
¼
teaspoon
sugar
salt to taste
Instructions
soak chickpeas overnight.
transfer the soaked chickpeas to pressure cooker.
add water.
add bay leaf,cinnamon and cardamom.
take a muslin cloth and add tea leaves. seal the cloth and place inside the cooker.
boil for 5 whistles on medium flame.
heat oil.
add cumin. when crackle add asafoetida.
add ginger chili garlic paste.
saute.
add onions and saute.
add tomatoes.
add garam masala, turmeric powder,coriander powder and red chili powder.
add salt to taste.
cook the mixture until soften.
add boiled chickpeas.
add dry mango powder.
add lemon juice.
add sugar.
mix it well.
cook for 3 mins.
serve hot.
Video
Notes
you can always use dry pomegranate seed powder. if using, add ½ teaspoon for this measurement.