Peshawari Chana
by Tarla Dalal
01 Jan 1900
This recipe has been viewed 48190 times
This 'chatpata' treat should be accompanied with steaming hot puris. The chole masala imparts a zesty flavour to this dish, and is commonly available at most provision stores.
Peshawari Chana recipe - How to make Peshawari Chana
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup sprouted kala chana (brown chick peas)
1 tbsp pomegranate seeds (anardana)
2 tbsp oil
1/4 cup chopped onions
1 black cardamom (badi elaichi)
25 mm (1") stick of cinnamon (dalchini)
1/2 cup chopped tomatoes
1 tbsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
2 tsp coriander (dhania) powder
1 tsp chilli powder
2 tbsp chole masala
salt to taste
For The Garnish
2 tbsp chopped coriander (dhania)
Method
- Main procedure
- Dry roast the pomegranate seeds on a hot tava (griddle) for a few seconds. Cool and blend in a mixer to a fine powder. Keep aside.
- Heat the oil in a kadhai, add the onions and sauté till they turn translucent.
- Add the anardana powder, cardamom, cinnamon and cook till the onions turn dark brown, while stirring continuously.
- Add the tomatoes, ginger and green chillies, mix well and sauté for 3 to 4 minutes.
- Add the coriander powder, chilli powder, chole masala and 2 tbsp of water, mix well and simmer till the tomatoes are cooked and the mixture leaves oil.
- Add the red chana sprouts and salt, mix well and simmer for another 2 minutes.
- Serve hot garnished with coriander.
Nutrient values per serving
| Energy | 137 cal |
| Protein | 5.5 g |
| Carbohydrates | 10.6 g |
| Fiber | 2.3 g |
| Fat | 8.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 384.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 19.5 mg |
| Folic Acid | 6.3 mcg |
| Calcium | 43.4 mg |
| Iron | 0.8 mg |
| Magnesium | 3.5 mg |
| Phosphorus | 8 mg |
| Sodium | 52.1 mg |
| Potassium | 284.3 mg |
| Zinc | 0 mg |
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