Spiced Chickpeas In Sauce - Chana Masala Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Dried chickpeas, (kabuli
Chana),
1 dash: Oil or Pam,
1 tsp: Cumin seeds,
1 tsp: Turmeric,
1 pinch: Asafetida,
1/2: To 1 teaspoon red pepper,
1: Salt to taste,
1 tbsp: +_2_teaspoons shredded,
Ginger,
1: Green chili, minced
1 small: Tomato, chopped
3 tbsp: Lemon or lime juice,
2 tbsp: Cilantro,
Directions:
Wash the chickpeas, and soak overnight. Drain. [Spray pam in a heated
non-stick saucepan.] Add cumin, turmeric, asafetida, red pepper and
salt. Stir until cumin seeds crackle. Add chickpeas and cover with
water by two inches. Add 1 T. ginger, the chili, and the tomato.
Bring to a boil. Cover and simmer for 1-1/2 - 2 hours or until the
chickpeas are tender. Remove from the heat and sprinkle with lemon
juice, remaining ginger and cilantro.
Posted by Sopchak to AOL.
From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using
1.80
Source from luhu.jp
non-stick saucepan.] Add cumin, turmeric, asafetida, red pepper and
salt. Stir until cumin seeds crackle. Add chickpeas and cover with
water by two inches. Add 1 T. ginger, the chili, and the tomato.
Bring to a boil. Cover and simmer for 1-1/2 - 2 hours or until the
chickpeas are tender. Remove from the heat and sprinkle with lemon
juice, remaining ginger and cilantro.
Posted by Sopchak to AOL.
From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using
1.80
Source from luhu.jp
Tags
Indian