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Channa : Indian Food & Cooking Recipes


Contributed By: Sunitha S
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225g (8 oz) chickpeas
1.3 litres (2 ¼ pints) water
5ml (1 tsp) bicarbonate of soda
50g (2 oz) ghee or 45ml (3 tblsp) oil
1 onion, peeled and chopped
1 bayleaf
2.5cm (1 inch) cinnamon stick
4 black cardamoms
5ml (1 tsp) ginger paste
5ml (1 tsp) garlic paste
5ml (1 tsp) ground coriander
5ml (1 tsp) chilli powder
1.25ml ( ¼ tsp) turmeric powder
5 fresh tomatoes, chopped or
5 canned tomatoes, chopped
1-2 green chillies, cut in half
Salt to taste
2 sprigs fresh coriander, chopped

Cooking Instructions
Soak chickpeas overnight in 750ml (1 ¼ pints) water with the bicarbonate of soda. Drain chickpeas and boil in 600ml (1 pint) of water for 10-12 minutes in a pressure cooker. Strain and save the liquid. Heat ghee or oil and add onion, bayleaf, cinnamon and cardamoms. Fry for 1-2 minutes. Add ginger and garlic pastes. Fry for 1 minute. Sprinkle with coriander, chilli and turmeric powder. Mix well and add tomatoes, green chillies and chickpeas. Mix well and add 175-250ml (6-8 fl oz) cooking liquid. Add extra water if insufficient liquid. Cover and gently simmer for 10-15 minutes. Add salt and green coriander. The chickpeas should disintegrate when pressed between thumb and index finger. If not fully tender, add extra water and cook further. Channa is a thick, moist dish. Serve with kulcha or naan.

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  Celebrity Chef: Sunitha S
City: Seattle

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