Black Chana Recipe - by egourmetstore

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Black Chana

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :0:3
Cals/Serving    :383

Ingrediants

REQUIRED INGREDIENTS
2 cups boiled chick peas

SET ONE
1/3 cup oil
1 medium onion -- crushed
1/2 cup chopped onion
1 1-inch piece ginger -- cut into thin, long pieces
3 green chiles -- cut in halves
1 teaspoon garlic paste
1 fist full coriander leaves
1 teaspoon sugar
1 teaspoon pomegranate seeds
Salt -- to taste

SET TWO
4 whole cloves
1 cinnamon stick (1 inch)
2 cardamom
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
5 black peppercorns
1/4 teaspoon shajeera (caraway seeds)
1 small piece nutmeg

Preparation

Heat Set 2 in a skillet on medium heat while stirring constantly for 5-7 minutes. Remove from heat, powder and keep aside.

Heat oil in a skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green chili and sugar. Fry until onion turns pale brown.

Now add chick peas and powdered Set 2 and fry on medium heat for 5 minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet and cook on low heat until all the water evaporates.

Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves. Serve hot.