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Kabuli Chana Chettinaad

Kabuli chane cooked in chettinaad style. This recipe is from FoodFood TV channel

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Kabuli Chana Chettinaad
Main Ingredients Chickpeas, Dried Red Chillies
Cuisine Chettinad
Course Main Course Vegetarian
Prep Time 21-25 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Kabuli Chana Chettinaad

  • 1 1/2 cups Chickpeas soaked overnight and pressure cooked
  • Dried Red Chillies
  • 5 tablespoons Oil
  • 6-8 Dried red chillies
  • 1/2 teaspoon Cumin seeds
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Fennel seeds (saunf)
  • 1 inch Cinnamon
  • 3 Green cardamoms
  • 2 Cloves
  • 1 Star anise
  • 1/2 teaspoon Mustard seeds
  • 2 tablespoons Poppy seeds (khuskhus/posto)
  • 2 tablespoons Scraped coconut
  • 1 1/2 inches Ginger roughly sliced
  • 5-6 Garlic cloves
  • 10-12 Curry leaves
  • 1 large Onion
  • 3 medium Tomatoes chopped
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • to taste Salt

Method

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  1. Heat 2 tbsps oil in a non stick pan, add red chillies, cumin seeds, coriander seeds, fennel seeds, cinnamon, green cardamoms, cloves, star anise, mustard seeds, poppy seeds and saute. Add coconut and saute till fragrant. Set aside to cool.
  2. Grind with ginger and garlic with a little water. Add the remaining oil in the same pan, add curry leaves and onions and saute till onions are soft.
  3. Add tomatoes and continue to saute. Add turmeric powder, red chilli powder and saute till tomatoes become soft.
  4. Add chickpeas, ground masala and mix well. Add ½ cup water and salt and simmer for 3-4 minutes. Serve hot.

Nutrition Info

Calories 1954
Carbohydrates 56.1
Protein 207.3
Fat 99.9
Other Fiber Folic acid: 657
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