Black Chana

Course : Curry
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 cups boiled chick peas
---set 1---
1/3 cup oil
1 medium onion -- crushed
1/2 cup onion -- chopped
1 piece ginger -- julienne
3 medium green chiles -- split into halves
1 teaspoon garlic paste
1/4 cup cilantro leaves
1 teaspoon sugar
1 teaspoon pomegranate seeds
1 teaspoon salt -- to taste
---set 2---
4 whole cloves
1 stick cinnamon -- (1 inch)
2 pieces cardamom
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
5 pieces black peppercorns
1/4 teaspoon shajeera -- (caraway seed)
1 piece nutmeg

Preparation / Directions:

Heat set 2 in a skillet on medium heat while stirring constantly for 5-7 minutes. Remove from heat, powder and keep aside. Heat oil in a skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green chile and sugar. Fry until onion turns pale brown. Now add chick peas and powdered set 2 and fry on medium heat for 5 minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet and cook on low heat until all the water evaporates. Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves. Serve hot. Goes well with paratha and naan. Note: In case pomegranate seeds are not available you may use dry mango powder called "aamchur" in Hindi. This is available in most Indian grocery stores. Use 1 tsp. of this powder.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes