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Saturday, 2 May 2015

Kabuli Chana (Chickpeas) Stir Fry With Coriander Stalks & Ginger


          Chickpeas are high in protein and fibre and low in fat, so it is good to include in our diet. This is a versatile healthy dish which can be dished out in many ways with many flavours thrown in. In this recipe I tried out with coriander stalks and some ginger which gives a subtle flavour. Serve this tangy and spicy dish as a tea-time snack.






  • 1/2 cup kabuli chana, soaked overnight
  • pinch of soda bicarb
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/2 cup coriander stalk, chopped
  • 1 tsp. ginger, finely sliced
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili flakes or to taste
  • 1/2 tsp. amchur powder (dry Mango powder)
  • coriander leaves to garnish






          Pressure cook the kabuli chana along with the soda bicarb and 2 cups water for  5-6 whistles. Drain and preserve the stock for later use.

          Heat oil in a pan and temper with the cumin seeds. After it stops crackling, add the ginger and the coriander stalks. Saute for a minute on low flame.

          Add the boiled and drained kabuli chana, salt, turmeric powder, red chili flakes and amchur powder. Mix well and saute for a minute. Serve, garnished with coriander leaves.









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