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27Ingredients
10Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup dried white chickpeas (/kabuli chana or 180 grams of dried white chickpeas)
- 3 cups water (for pressure cooking the chana)
- 1/2 tsp. salt
- 1/2 cup grated coconut (tightly packed, fresh)
- 1 inch canela
- 1/2 Tbsp. fennel
- 1/2 Tbsp. cumin seeds
- 1 Tbsp. coriander seeds
- 2 dry red chilies (or 3 to 4 chillies - would make the dish spicy)
- 3 cloves (2 to)
- 1 black cardamom
- 2 green cardamom
- 5 whole black pepper (4 to)
- 1 piece stone flower (small, dagad phool, optional)
- 3 Tbsp. oil
- 1 bay leaf (small tej patta, indian)
- 1/2 tsp. mustard seeds
- 12 curry leaves (10 to)
- 1 green chili (slit)
- 50 grams onion (or 1 medium onion or ⅓ cup chopped onion)
- 80 grams tomatoes (or 1 medium tomato or about ½ cup chopped tomato)
- 1/2 tsp. turmeric powder (¼ or)
- 1 pinch asafoetida (/hing)
- 1/2 inch ginger (+ 2-3 garlic - crushed or made into a paste in mortar-pestle or about 1 teaspoon ginger-garlic paste)
- 1 cup stock (or stock+water, here the stock refers to the water in which the chickpeas were cooked)
- 2 Tbsp. coriander leaves (chopped, for garnishing, cilantro leaves, optional)
- salt (as required)
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Reviews(2)
Brandon 6 years ago
Amazing! Followed the recipe exactly, except I used canned chickpeas. Tasted great!