DAY 1

KABULI CHANNA MASALA

by Monisha Gambhir, EagleBurgmann

We start our flavorful world tour in India, or wait, Denmark? Say hello to our colleague Monisha Gambhir. By day, she works as a Sales Coordinator at EgaleBurgmann in Denmark - in her spare time, she shows her Danish friends how to cook Indian food. Scroll down to discover Monisha's recipe for Kabuli Channa Masala!

 

Ingredients:

  • 200g dried chickpeas or 1 can of chickpeas (800g)
  • 650ml drinking water (no extra water needed if can is used)
  • 2 spoons of vegetable oil
  • 2 finely chopped onions
  • 1 stick of cinnamon
  • 2 cloves
  • 1 black cardamom
  • 2 finely chopped garlic pods
  • 1 piece of ginger 2.5cm, chopped
  • 1 tea spoon of red chili powder
  • 1 tea spoon of mango powder
  • 2 tea spoons of coriander powder
  • 150g tomato puree
  • 1 tea spoon of salt
  • 1 tea spoon of garam masala
  • fresh coriander leaves for garnishing
  • 2-3 green chilies for garnishing

Instructions:

  • Rinse the lentils and soak them in the measured water overnight. Cook them in
    water till they are soft.
    Save the soaking water. If the pre-cooked can is used, the water must be
    separated from the chickpeas and stored.
     
  • Heat the oil in a pan (about 5 min.).
     
  • Add the onions and fry them until golden (about 20 minutes) on low heat.
     
  • Add the cinnamon, cloves and black cardamom and fry for 1-2 minutes.
     
  • Add garlic, ginger, chili powder, mango powder, ground coriander and garam
    masala and fry it for 5 min.
     
  • Add the tomato puree and salt and fry again until most of the water has
    evaporated.

 

Garnish with fresh coriander leaves and green chilies to your liking and serve
with rice

 

Download the recipe