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17Ingredients
8Hours
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup chickpeas
- 1/2 cup onions (chopped)
- 1/2 cup tomatoes (chopped)
- 1 Tbsp. masala (chole)
- 1 tsp. fresh ginger (grated)
- 1 tsp. garlic (fresh, chopped)
- 1 bay leaf
- 1/2 tsp. cumin seeds
- 2 cups water
- 2 Tbsp. oil (or ghee)
- salt (to taste)
- 1 tsp. kasuri methi (/ dried fenugreek leaves)
- 3 stems cilantro (chopped)
- 3 onion rings
- 6 ginger (shreds)
- 1 slice of lemon
- 2 green chilies (optional)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium360mg15% |
Potassium910mg26% |
Protein7g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber8g32% |
Sugars5g |
Vitamin A10% |
Vitamin C150% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
C 5 years ago
Followed the recipe to the letter, except I didn’t use the chole recommended. Our store had a “Chana masala” spice mix which worked well, and the dish was amazing! The Instant Pot made the preparation a snap, but it does take a while if you don’t presoak the chickpeas (plan accordingly!)