KABULI CHANNA

Kabuli Channa image

Make and share this Kabuli Channa recipe from Food.com.

Provided by troyh

Time 10m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can chickpeas, cooked,drained and washed
1 tablespoon ghee
1 teaspoon mustard seeds
1 onion, chopped fine
4 cloves garlic, chopped
1 teaspoon fennel
2 tablespoons curry powder, mixed with water to form runny paste
1 tablespoon tomato puree
4 tomatoes, quartered
salt and pepper
1 pinch asafoetida powder (optional)
hot water
1 cup chopped fresh coriander

Steps:

Heat ghee and fry mustard till they begin to pop.
Reduce heat, add onion, saute until translucent.
Add garlic and fennel and saute for up to 5 minutes.
dont let garlic burn.
Reduce heat and add curry paste.
Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
Add tomato puree, chickpeas and tomatoes with ¼ pint hot water.
Cook gently until water evaporates.
Add another ¼ pint hot water and the salt, pepper and asafoetida.
Cook gently until water has evaporated again leaving a dryish curry.
Stir in coriander and serve.

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