Ingredients for Kabuli Channa
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 tablespoons ghee
- Mustard Seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fennel seeds
- Curry Powder
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can diced tomatoes (included above)
- Salt And Pepper
- Asafoetida Powder
- 2 cups hot water
- Fresh Coriander
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How to Make Kabuli Channa
- Heat 2 tablespoons of ghee in a large pot or Dutch oven over medium heat. Add 1 teaspoon of mustard seeds and fry until they begin to pop (about 1 minute).
- Reduce heat to low. Add 1 medium onion (finely chopped) and sauté until translucent (about 5 minutes).
- Add 2 cloves garlic (minced) and 1 teaspoon fennel seeds. Sauté for another 3-5 minutes, being careful not to burn the garlic.
- Add 2 tablespoons of your favorite curry paste. Fry gently on low heat, stirring constantly, until the water evaporates and the paste darkens slightly (about 5-7 minutes).
- Stir in 1 (14.5 ounce) can of diced tomatoes, 1 (15 ounce) can of chickpeas (drained and rinsed), and 1 cup of hot water. Bring to a simmer.
- Cook gently until the sauce begins to thicken (about 10 minutes).
- Add another cup of hot water, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of asafoetida (hing).
- Continue to cook gently, stirring occasionally, until the water has evaporated and the curry is dryish (another 10-15 minutes).
- Stir in 2 tablespoons of chopped fresh coriander leaves before serving. Garnish with extra coriander and a squeeze of lemon (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
38g
Fat
22g
Carbs
23g
