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Kabli Chana (Chick-Pea Dal)


Kabuli channa (beige chickpeas ) or kala channa (brown chickpeas)
6 cups
Vegetable oil
1 cup
1 tsp
¼ tsp
Caraway seeds
1 tsp
1 tsp
Garlic cloves – chopped
Tamarind paste
1 tbsp
Fresh hot green chillies – seeds if desired
Chopped parsley
1 tbsp

Soak the chickpeas overnight in plenty of cold water. Drain well. Heat the oil in a saucepan over medium heat. When hot, add the cayenne, turmeric, and caraway seeds, and cook for 2 or 3 minutes. Add the drained chickpeas, stir, and cook for 3 to 5 minutes more, stirring occasionally. Add the salt, garlic, and the tamarind paste mixed in ½ cup water. Then add 1 ¼ cups hot water and the chilies. Cover tightly and cook over a low heat for 2 to 3 hours, or until the chickpeas are tender, adding more water if necessary. Sprinkle with parsley before serving.