Kalay Chanay
Course: Appetizers, Sides, Snacks, VegetarianServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
250 250 gm black chana soaked overnight
1 tsp. 1 whole cumin seeds (Zeera)
4 4 whole dried red chilies
1 tsp. 1 salt or according to taste
6 6 curry leaves
2 tbs. 2 cooking oil
1 tsp 1 Chat masala
1 tbs. 1 tamarind (Imli) concentrate
1 tbs 1 Fresh coriander (Dhaniya) leaves for garnish
1 tbs 1 green chilies chopped for garnish
Directions
- Soak the chickpeas preferably over night and boil in water till slightly tender. Drain and remove from heat.
- In a frying pan heat the oil and add the zeera, whole red chilies, curry leaves and fry till the zeera and chilies turn light brown. Remove the pan from heat and crush the zeera and chilies lightly with the back of a spoon.
- Return to heat. Add the pre-boiled chana and mix well. Add the salt, imli and chat masala. Mix well. Stir for a few minutes and remove from heat.
- Garnish with chopped fresh green dhaniya leaves and green chilies.
