
Dry Chana Masala is definitely an exclusive snack or side dish recipe, which is made of kala chana, onion, tomato and spices. It's a scrumptious side dish in primary meal, also good complimentary dish using the drinks. Kala Chana are fantastic supply of proteins and vitamins. Learn how to make fast and tasty dry chana masala and garnish together with your favorite vegetables.
Ingredients:
- 2 cups kala chana (black chickpeas)
- 1 small onion thinly chopped
- 2 tomato plants thinly chopped (remove pulp)
- 2 eco-friendly chillies thinly chopped
- 1/4 teaspoon red chilli powder
- 2 tablespoons of nylon sev
- 1 teaspoon coriander chutney
- 1/2 fresh lemon juice
- Fresh chopped cilantro
- Salt to taste
- Wash the chickpeas 3-4 occasions in normal flowing water and absorb sufficient volume of water for 10-12 hrs or overnight.
- Boil the chickpeas inside a pressure oven with the addition of bit of salt. Watch for 8-10 whistles or until become soft.
- Drain the entire water and aside for ten minutes.
- Inside a mixing bowl add steamed chickpeas, chopped onion, tomato plants and eco-friendly chillies. Mix completely.
- Look into the flavors, adjust the salt and add red chilli powder according to your taste.
- Add chopped cilantro and fresh lemon juice.
- Add spoonful of coriander chutney.
- Mix nylon sev and serve immediately.
Chef Tips:
- If you're causeing this to be dish each morning then keep black chana overnight within the water so if you're making at night then soak them during the day in sufficient quantity of water.
- You are able to garnish this recipe with slices of carrot and capsicum or add vegetables of your liking.
- Mix the nylon sev during the time of serving only, otherwise it is mushy.
- Don't microwave after mixing nylon sev.
- you can utilize black eyed beans or white-colored chickpeas to create this recipe.
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