Sindhi Channa

Recipe by
Total Time:
14 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 2 cups - Kabuli channa (white chickpeas)
  • 4 - onions
  • 1 tsp - ginger grated
  • 1 tsp - garlic crushed
  • 3 - tomatoes grated
  • 1 tbsp - coriander finely chopped
  • 1/2 tsp - turmeric powder
  • 1 tsp - dhania (coriander seed powder)
  • 1/2 tsp - black pepper powder
  • 1/2 tsp - garam masala powder
  • 1 tsp - amchur (dried mango powder)
  • 2-3 pinches - asafoetida
  • salt to taste
  • 2 - cardamoms black
  • 7 - cloves
  • 2 - bay leaves
  • 10 - peppercorns
  • 1 tsp - cumin seeds
  • 2 tbsp - oil

How to Make Sindhi Channa

  • Wash and soak chickpeas in plenty of water overnight.
  • Drain and add fresh water (4 cups) and transfer to pressure cooker.
  • Add cardamoms, bay leaves, peppercorns, cloves, salt and 1 chopped onion.
  • Pressure cook till channa is soft (approximately 7-8 whistles).
  • Cool, drain and keep aside, channa, whole spices and water separately.
  • Meanwhile, puree 2 onions, chop 1 fine.
  • If desired, add spices while pureeing onions or discard, since their flavour is in channa water.
  • Heat oil in large heavy saucepan.
  • Add asafoetida, ginger, garlic, chopped onion, stir-fry till onions are light brown.
  • Add pureed onions, tomato puree, all masala powders and saute for 5-7 minutes.
  • Add drained water.
  • Boil for 7-8 minutes.
  • Add peas, salt, stir and cook till gravy is thick.
  • Garnish with chopped coriander.
  • Serve hot with parathas, roti, or bread.

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