Another black chickpea recipe but this time with gravy. As I mentioned before that chickpeas are a power factory for all age groups, high protein and free of gluten, weight watcher, high fibrous.
|Black Chickpeas/Chana (soak over night and then boil in the morning)||1/2kg|
|Onion (chopped)||2 medium|
|Tomatoes (chopped)||2 small|
|Ginger Garlic Paste||1 tbsp|
|Crushed Red Chili||1 tbsp|
|Lal Mirch||1 tsp|
|Sabut Garam Masala Mix||1 tsp|
|Hara Dhania||as desired|
- Pour oil in a pan and add onions. Fry until golden brown then add garam masala in it.
- Now add ginger garlic paste, stir it and add tomatoes, crushed red chilli, lal mirch, haldi, salt and stir it continuously. Tomatoes should be mashed and oil separated.
- Add channa in the gravy and 1 cup water, cover it and cook on low flame. Leave it for 20 mins.
- In the end add hara dhania, hari mirch and serve with chappati….