Masala Kabuli Chana Recipe

Flavorful, nutritious and high on health, this North Indian bean recipe of masala kabuli chana is a spicy yet tasty dish that can be enjoyed with rice and a side of vegetables. The taste of earthy chanas and spices is wonderfully aromatic and can be enjoyed at any time of the day, whether lunch or dinner. It is important to ensure that the grams are soaked well atleast overnight before being cooked.

Cooking time
30 min
Preparation time
10 min
Serves
4
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0
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foodie_meter

56

Fit Foodie Recipe Score

34

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than regular recipe because this recipe requires very less oil as compared to the traditional recipe and also addition of oats increases the fiber content.

Ingredients

Ingredient with Household Units

  • Chickpea – 1 cup
  • Onion – ½ cup ( Chopped )
  • Tomato – ½ cup ( Chopped )
  • Salt to taste
  • Saffola Plain Oats – 2 tbsp ( Powdered )
  • Saffola Active Oil – 1 and ½  tbsp
  • Green chillies – 2-3 ( Slit into half )
  • Ginger – 2 tsp ( Grated )
  • Cumin powder – 1 tsp
  • Amchoor powder – 2 tspRed chilli powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Black pepper powder – ½ tsp
  • Ajwain – 1 tsp
  • Coriander powder – 2 tsp
  • Fresh coriander – 2 tbsp ( Chopped )
  • Lemon juice – 1 tbsp

How to make Masala Kabuli Chana

  • Soak the Chickpeas for 6 -8 hours in water.
  • Keep a pressure cooker on heat and add 2 cups of water in it.
  • Add onion, tomato and powdered oats in the cooker when the water comes to a boil.
  • Add soaked chickpeas and salt and pressure cook until chickpeas are cooked.
  • Heat Saffola active oil in a pan.
  • Once the oil is hot, add green chilli and ginger and fry for a few seconds.
  • Add cumin powder, amchoor powder, red chilli powder, black pepper powder, ajwain and coriander powder and pour the oil over the chickpeas.
  • Cook for another 10-12 minutes.
  • Add fresh coriander and lemon juice and mix well.
  • Serve hot.

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