Preparation time
- Total: Approximately 320 minutes
- Preparation: 300 minutes
- Cooking: 20 minutes
Ingredients
- 1 cup Kala Chana (Brown Chickpeas)
- 1 Onion - chopped
- 1 Tomato - chopped
- 2 Green Chilli - chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- Salt and Pepper - to taste
- 1 sprig Coriander (Dhania) Leaves
- Mustard oil - for cooking
Instructions
- To begin making the Manipuri Style Chana Kanghou Recipe, soak the chickpeas in water for about 4 hours or overnight
- After soaking pressure cook the chickpeas in a pressure cooker with water and salt for about 5 whistle
- After 5 whistles turn off the heat and let the pressure release naturally
- Once the pressure has released open the pressure cooker and then strain the water from the chickpeas
- Keep aside
- Now heat a skillet with oil, add the cumin seeds and let them splutter
- Once the cumin seeds have spluttered add the onions and green chillies
- Saute the onions and green chilli till the onions become golden brown
- Once done, add in the tomatoes and saute them well, you can add a little more salt to help cook the tomatoes faster
- After the tomatoes have softened add in the red chilli powder, coriander powder and saute for a minute
- Once done, add your cooked chickpea to the masala, 1/4 cup of water and keep mixing till the water evaporates and becomes little dry
- Once done turn off the heat and transfer the Manipuri Style Chana Kanghou to a serving bowl
- Garnish with coriander leaves and serve
- Serve the Manipuri Style Chana Kanghou Recipe along with a Palak Dal and Tawa Paratha to make it a meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- North East India Recipes
- Lunch
- Vegetarian