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Sunday, June 17, 2012



Soak 1 cup Brown chana with a pinch of baking soda overnight (baking soda is used to soften the chanas as they are very hard)

Next morning, boil the chanas with all the water in it for about 30-40 mins. Add salt to taste (when you press between 2 fingers, chana should mash very easily, thats when its completely done)

Or you can pressure cook the chanas to 4 whistles. Let the cooker cool completely.

Drain all the water out in a bowl. You can freeze & preserve the water to add any other gracy or add to chhole.

Add 1 tablespoon oil in a saucepan. Once it is hot, 1 teaspoon cumin, when it turns light golden, add a pinch of asafoetida

Add 1 teaspoon green chilli, ginger & garlic paste. Saute till raw flavors are out.

Add brown chana. Add 1 tablespoon dhaniajeera (corinader cumin powder), red chilli powder to taste.

This is a dry brown chana sabzi, but if you like very little gravy coated on the chanas, add 2-3 tablespoons of fresh yogurt & mix just before serving.

Serve hot with any Indian bread.

Prepare & enjoy !!!

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