Kabuli Chana

1. Wash and soak kabuli chana overnight.
2. Add the salt and pressure cook. Allow for a maximum of 6 whistles. Drain the kabuli chana, reserving the water.
3. Heat a pan. Add the cumin seeds and toast until they turn golden brown.
4. Add the ground coriander and turmeric and sauté for 10 seconds.
5. Add the onions, tomato puree, ginger, garlic, chili powder, and the reserved water. Mix well.
6. Add kabuli chana and pressure cook for 10 minutes.
7. Simmer for 5 more minutes.
8. Add the garam masala and half the chopped cilantro. Mix well.
9. Add water if needed and cook until the gravy thickens.
10. Garnish with sliced onions, green chilies, and sliced tomatoes.
11. Serve hot with chapati, rice or poori.

Packing this for your lunch or your kid's lunch? Mack sure you pack them in an insulated lunch kit or in your kid's lunch box

Trivia

1. Chickpeas, also called garbanzo beans, are one of the oldest consumed crops in the world and remain one of the most popular today across nearly every continent. Chickpeas have been a part of certain traditional diets for over 7,500 years!
2. In classical Greece, the beans were often included in sweet desserts and were even consumed raw. Ancient Roman populations prepared the beans in broths, roasts, and stews or enjoyed them as snacks.