• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Kalay Chanay

250 gm black chana soaked overnight
1 tsp. whole cumin seeds (Zeera)
4 whole dried red chillies
1 tsp. salt
4 curry leaves
2 tbs. cooking oil
Chat masala according to taste
1 tbs. tamarind (Imli) concentrate
Fresh coriander (Dhaniya) leaves and green chillies chopped for garnish
Method
Soak the chickpeas preferably over night. Drain and boil in fresh water until slightly tender. Drain and remove from heat.
In a frying pan heat the oil and add the zeera, whole red chillies, curry leaves and fry till the zeera and chillies turn a light brown. Remove the pan from heat and crush the zeera and chillies 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 and cook for a further 3-4 minutes then remove from the heat.