- 500 g. kalay channay
|1. Put the chick peas
and bicarbonate of soda in a large pot and soak in
plenty of water for several hours or preferably overnight.
2. Heat oil in a large saucepan over medium heat, add onions and sauté, until onions are soft but not brown, about 3 minutes.
3. Add garlic, ginger paste and sauté for 1 minute then add chili powder, salt, turmeric and 3 tablespoons water (To prevent the mixture from burning.) Stirring frequently, fry the mixture for 5-8 minutes. (During stir frying add little water if the mixture sticks to the bottom of the pan).
4. Add chickpeas to the onion mixture, stir to mix and add enough water to cover the chickpeas by about 3 inch. Reduce the heat, cover the pan and cook the chick peas for about 2 hours until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.)
5. Once the chick peas have become tender and little gravy has left, turn off the heat.
6.Transfer the chick peas to a serving dish, Add lemon juice, stir once and decorate with chopped onion, coriander leaves and green chilies.
7. Serve warm.
Try our Chicken Korma.