Cream of Channa

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • White chickpea - 3 cups
  • Green chilli - 7, medium, slit vertically
  • Ginger - 1" piece, finely chopped
  • Garlic - 6 cloves, finely chopped
  • Jeera - 1 tsp
  • Fennel seeds - 1/2 tsp
  • Garam masala - 3 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - 3 tsp (or to taste)
  • Cashewnut - 10
  • Oil - 3 tsp
  • Coconut milk - 10 ounces
  • Curry leaves - 10
  • Coriander leaves - 1/2 bunch

How to Make Cream of Channa

  • Soak the chickpeas overnight. Boil in a pressure cooker and keep aside.
  • Heat a kadhai with oil. Add cashewnuts, jeera, fennel seeds, curry leaves, chillies and garlic and ginger.
  • Add turmeric powder and garam masala.
  • Add chickpeas and mix well.
  • Mash some chickpeas with a ladle.
  • When the mixture starts to boil, add coconut milk and salt. Let it boil for 2 minutes and turn off the flame.
  • Garnish with coriander leaves.

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