Ingredients:Dry Chana Masala

2 cups kala chana (black chickpeas)
1 small onion thinly chopped
2 tomatoes thinly chopped (remove pulp)
2 green chillies thinly chopped
1/4 tsp red chilli powder
2 tbsp nylon sev
1 tsp coriander chutney
1/2 lemon juice
Fresh chopped cilantro
Salt to taste

Instructions to make Dry Chana Masala:

1.Wash the chickpeas 3-4 times in ordinary running water and take in sufficient amount of water for 10-12 hours or for overnight.

2.Bubble the chickpeas in a force cooker by including minimal spot of salt. Hold up for 8-10 shrieks or until come to be delicate.

3.Channel the entire water and keep aside for 10 minutes.

4.In a blending dish include bubbled chickpeas, cleaved onion, tomatoes and green chillies. Blend altogether.

5.Check the qualities, modify the salt and include red chilli powder according to your taste.

6.Include cleaved cilantro and lemon juice.

7.Include spoonful of coriander chutney.

8.Blend nylon sev and serve immediately.dry Chana Masala

Culinary specialist Tips:

1.Assuming that you are making this dish in the morning then keep dark chana overnight in the water and assuming that you are making in the night then splash them for the duration of the day in sufficient measure of water.

2.You can embellish this formula with cuts of carrot and capsicum or you can include vegetables of your decision.

3.Blend the nylon sev around then of serving just, any other way it will come to be soft.

4.Don't microwave in the wake of blending nylon sev.

5.you might utilize dark eyed beans or white chickpeas to make this formula.

Posted by Unknown on 16:55. Filed under Recipe . You can follow any responses to this entry through the RSS 2.0