KADAI CHANA

I was introduced to  Kadai Chana, a  popular vegetable dish when we went to a vegetarian restaurant for dinner and instantly fall in love with it. It uses chickpeas simmered with onion, tomato, garlic, coriander, dry mango powder and garam masala. . Lucky enough the recipe was aired  on local cookery show. This recipe turns out very well, I cook without the coconut and serve with naan., please adjust the chili powder used according to your taste. My family really loved this spicy chana. Here is how I made them:

KADAI CHANA

1 cup dry chickpeas (garbanzo bean)
2 tomato chopped
2 onion chopped 
1 tsp mango powder (armchor)


GRIND 

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1 1/2 T coconut  (optional)
small piece cinnamon
1 inch ginger
3  cloves garlic
3 cloves
2 cardamom
1 tsp fennel
1 tsp coriander
2 tsp chili powder
1 tsp garam masala
1/2 tsp turmeric
3 T oil
coriander leave 
lime juice


METHOD

Soak channa in water overnight and boil with salt until soft.

Heat the oil, fry onion, add the paste and fry until fragrant. If too dry, add little bit more oil.

Add in tomato, chili powder, garam masala, turmeric powder and salt, cook until thicken.

Now add the cooked chickpeas and dry mango powder or you can add 1/2 tsp tamarind paste and jaggery. Bring to boil until well mixed.


At the time of serving, garnish with coriander leaves. Add lime juice if required.

 MY TRICK


* Chickpeas can be replaced with 1 can garbanzo bean. 
* If jaggery is not available you can use brown sugar instead.



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