Channay
Servings Prep Time
3 – 4People 10minutes
Cook Time
45 – 60minutes
Servings Prep Time
3 – 4People 10minutes
Cook Time
45 – 60minutes
Ingredients
Instructions
  1. Soak the chickpeas/Channas in water overnight with 1 tablespoon salt
  2. Before your preparation, drain these channas and transfer them in a bowl
  3. Add 1 – 1/2 Tablespoon of baking soda. Mix it in the chickpeas quickly
  4. Cover them with a cloth immediately so that they are completely covered. Put on a lid as well. This step is very important as gas will be produced and the chickpeas are softened under this gas. The time required for keeping it covered is the time it will take for you to prepare the rest of the curry.
  5. In one cup oil, fry onions till saute
  6. Add chopped garlic and fry till golden
  7. Add cumin seeds, red chilli powder, turmeric, coriander, and add 3 – 4 cups water
  8. Uncover the chickpeas and quickly add them to the pan
  9. Adjust the level of water so that it should be an inch above the chickpeas
  10. If you are cooking in pressure cooker then close the lid, place pressure weight and cook on medium heat for 15 minutes (total). If you are cooking in a normal pan, then after adding chickpeas, place the lid and cook over very low heat for half an hour or so till they are done. Adjust salt
  11. Release the pressure, open the lid, sprinkle fresh coriander leaves, ginger, green chilies, and roasted+crushed cumin.
  12. Cover the lid again and cook on very low heat for 10 – 15 minutes till oil is seperated
  14. Serve with pooris. Recipe coming up next
Recipe Notes

Note: If you want to make Murgh Channay (Chicken Channay) then fry your chicken pieces till they are golden and add when you’re adding chickpeas to the curry and cook till the flavors are merged in the chicken