ANDA CHANA by shireen

                                ANDA CHANA



INGREDIENTS...

• Chickpeas ( gorbanzo beans) ½ kg soaked overnight , and boiled till tender

• Oil ½ cup

• Onion 1 medium sliced thinly

• Tomatoes 3 to 5 sliced thinly

• Curd 1 cup whisked

• White cumin 1 tbsp

• Red chilli powder 1 tsp

• Black pepper powder ½ tsp

• Turmeric ½ tsp

• Coriander powder ½ tsp

• Garam masala 1 tsp

• Chaat masala 2 tsp

• Chicken stock 2 cups

• Boiled eggs 4

METHOD

Soak chickpeas overnight , boil them till done. Take a handful of boiled chickpeas and blend them in a blender.

In a pan heat oil add sliced onion when browned , add cumin and add tomatoes cook till tender , now add spices , bhuno , add curd , and cook till oil seperates, add chickpeas , chicken stock 2 cups , cook till it thickens.

Dish out , cut boiled eggs in quarters and add to the channa.

**please note that if you add salt when boiling chichpeas they don't go soft in the middle. A cinnamon stick when boiling chickpeas helps stomach digest chickpeas.

///////////////////////

Egg With Chickpeas

Ingredients:

Chickpeas: 1/2 Kg

Oil: 1/2 Cup... See More

Onion sliced: 1

Tomato: 3-5

Yogurt: 1 cup

White cumin: 1 tblsp

Red chilli Powder: 1/2 tsp

Turmeric: 1/2 tsp

Corriander Powder: 1/2 tsp

Garam masala: 1 tsp

Chat masala: 1 tsp

Salt: 1 tsp

Chicken stock: 2 cups

Boiled eggs: 4

Recipe:

1. Soak chickpeas overnight with water and boil with bit salt.

2. Take a handfull of boiled chickpeas and blend them in a blender.

3. Heat up oil in a pan and fry onion till gloden brown.

4. Add white cumin and tomatoes in the cooking pan. Cook till tomatoes in the cooking pan. Cook till tomatoes are tender.

5. Add blackpepper powder, redchilli powder, turmeric, salt, corriander powder, garam masala, chat masala, chicken stock, green chillies

6. Add yogurt and cook for sometime

7. Add blended chickpeas as well as boiled chickpeas in the cooking pan , blend and mix with spoon

8. Add 1 cup water and cook till it turns out in gravy.

9. Garnish with boiled sliced agg and serve.