Chana Kanghou

Name: Chana Kanghou
Cuisine: Indian
Ingredients: 1 bowl Chickpea; 1 teaspoon Cumin seeds; 1 Onion chopped; 1 Tomato chopped; 1 teaspoon Coriander leaves chopped; 1/2 teaspoon Local herbs; to taste Salt; 1/2 teaspoon Coriander seeds powder; to taste Red chilli powder; 2 tbsp Mustard oil; as required Water

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron2
#week_7
#Northeast
#ebook
#Post37
A famous Manipuri street food served with local herbs on lotus leaves.

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron2
#week_7
#Northeast
#ebook
#Post37
A famous Manipuri street food served with local herbs on lotus leaves.

Saved

Ingredients

1 bowlChickpea
1 teaspoonCumin seeds
1Onion chopped
1Tomato chopped
1 teaspoonCoriander leaves chopped
1/2 teaspoonLocal herbs
to tasteSalt
1/2 teaspoonCoriander seeds powder
to tasteRed chilli powder
2 tbspMustard oil
as requiredWater

Saved

Steps

1

Wash and Soak chickpea for 4 hours.
2

Pressure cook chickpea with salt for 5 minutes after the first whistle. Switch off the flame.
3

Open the lid after 10 minutes or when pressure releases.
4

Drain water from the chickpeas.
5

Heat mustard oil in a kadhai. Add cumin seeds and when cumin seeds splutter put finely chopped onions and fry till golden brown colour.
6

Add chopped tomatoes and all dry masala and stir continuously on a slow flame till done.
7

Now add drained chickpea and stir well and cook for 5 minutes. Switch off the flame.
8

Serve hot with parantha, garnished with chopped coriander leaves.