- 7 oz kabuli chana (white chickpeas)
- salt to taste
- 1/2 tsp cumin seeds
- 1/2 tsp ground coriander
- 2 pinches ground turmeric
- 1/2 cup grated onion
- 1/2 cup tomato paste
- 4 tsp chopped ginger
- 1 tsp clove garlic—minced
- 1 tsp chili powder
- 1/2 cup Chopped coriander leaves
- 1/2 tsp Garam masala
- onion, sliced, for garnishing
- 3 to 4 green chilies, chopped, for garnishing
- 1 tomato, sliced, for garnishing
A curry is a staple combination meal in every Indian house. It is consumed with either rice or a chapati. Needless to say, Indian curries are favored throughout the world for their taste and health benefits. Kabuli chana curry is one of the best curries originating in Northern India. Kabuli chana is also known as white chana or chickpeas. We offer you a simple recipe to make a delicious Kabuli chana curry. You don’t have to wait for a special occasion to make this tasty curry. However, you do have to plan a day before. Kabuli chana gives a fine, tangy twist to the traditional spicy chana dal recipe.
- The potassium, vitamin C and vitamin B-6 content, coupled with the lack of cholesterol found in chickpeas, all support heart health.
- Chickpeas contain significant amounts of fiber, which helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.
How to Make It
You can carry your hot and spicy kabuli chana curry in your special Vaya Tyffyn boxes. You can put it in a separate compartment and leave it for hours. When you open your Vaya Tyffyn lunch box, your curry will be warm and fresh. You can even store the curry in the tiffin box overnight when you have leftovers.