peshawari chana masala recipe
Servings 1 cups
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 tbsp tea leaves OR 2 tea bags
- 1 tbsp oil
- ¼ tsp cumin
- a pinch of asafoetida
- 1 tbsp ginger chili garlic paste
- 1 medium onion chopped
- 1 medium tomato chopped
- 1 tsp garam masala
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- a pinch of asafoetida
- ½ tsp lemon juice
- ¼ tsp 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 1/2 tsp for this measurement.
