Kabuli Chanay ka Salan ( White Chickpeas Curry )

Pin It

Kabuli Chanay ka Salan ( White Chickpeas Curry ) ... Chanay ka Salan, Sooji ka halwa & Poori is a very popular Sunday brunch in Pakistan. For making the Channa Masala, the chickpeas are soaked overnight and cooked in a thick spicy curry with onion, tomato & spices. Enjoy this delicious dish with Poori, Naan or Chapati!

Kabuli Chanay ka Salan ( White Chickpeas Curry )
********************************************************

* Prep. Time : 15 minutes plus for soaking
* Cooking Time : 1 to 1 1/2 hours
* Serves : 12

Ingredients :

• 250 gm. Channa ( Chickpeas or Garbanzo beans)
• 1 tsp. bicarbonate of soda
• 50 gm. Masoor daal ( Red lentils ), washed
• 1/2 cup oil
• 1 medium onion, thinly sliced
• 1 tsp. white cumin seeds
• 3-4 cloves
• 4-5 whole black pepper
• 1 black cardamom
• 2" cinnamon stick
• Pinch of nigella seeds ( kalonji )
• 1 tbsp. ginger garlic paste
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 to 1 1/2 tbsp. red chilli powder
• 2 medium tomatoes, chopped
• 1 tbsp. salt
• 1/2 tsp. garam masala powder
• 2 tbsp. fresh coriander leaves, chopped
• 2 green chillies, chopped

Method :

• Soak the chickpeas overnight or at least 5-6 hours in enough water ( Remember that it almost doubles, so add enough water ).  
• Now drain the water from chickpeas. Sprinkle bicarbonate of soda, mix well. Cover and keep aside for an hour.  
• After an hour, wash thoroughly with water. 

 

• Heat oil in a large pan. Add the onions, fry until it turns to golden. 
• Add cumin seeds, cloves, black pepper, cardamom, cinnamon, nigella seeds and ginger garlic paste. Stir-fry the mixture for few seconds.
• Add turmeric, coriander powder, chilli powder, salt and a little water to prevent the mixture from sticking to the bottom of the pan. 
• Add the tomatoes and ( 1/2 cup ) water. Cover and cook on medium heat until the tomatoes are softened.
• Keep frying, stirring frequently until the oil begins to separate. 
• Drain the oil from the curry and keep aside. 
• Add the chick peas, red lentils and water (1 litre or as required) to the curry. 
• Mix well, cover and allow to cook on low heat until they are tender but still retain their shape.
• Mash the chick peas slightly to thicken the sauce. 
• Reduce the heat and simmer for 5 minutes or until the sauce is thickened according to your liking. 
• Transfer the chickpeas to a serving dish, pour the oil drained from curry. 
• Sprinkle with garam masala, fresh coriander leaves and chopped green chilies. 
• Serve hot with hard-boiled eggs, salad & Chapati / Naan / Poori.

Note : 
Chickpeas need a long cooking time ( about 1 to 1 1/2 hours ). This process can be speeded up in a pressure cooker. Use half the quantity of water.

Linking this to Savory Sunday , IFTAR NIGHTS

Sending this to " Dish Name Starts with K"

Thank you for stopping by. Hope you enjoy the recipe!!!