Mangalorean Recipes

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Quantity Measure Ingredients Description
1 Teacup Chana, whole (Kabuli Chana) Pick and wash
1 Pinch Soda bi-carbonate Dissolve in Walter
1 Tablespoon Cooking Oil Heat and fry onions and other ingredients
2 Large Onions chopped - fry in oil
1/2 Teaspoon Jeera (Cumin Seeds) fry in oil
1 Inch Ginger (Adhrak) fry in oil
1/2 Teaspoon Coriander/Dhania Powder fry in oil
1/2 Teaspoon Turmeric Powder fry in oil
2 Tablespoon Chilly Paste, Red fry in oil
1 Medium Tomatoes Wash and cut in cubes
1, 1/2 Teaspoon Pomegranate Seed Powder  
1/2 Teaspoon Garam-Masala Add
1 Pinch Salt to taste
4 Teacup Water  
  As Required Chillies Green Slice and garnish
  As Required Coriander Leaves (Kothmeer) Chop and garnish
  As Required Onion sliced for garnish
  As Required Lime (fresh) (Limbu) sliced for garnish



1. Pick and wash the grams. Dissolve the soda bicarbonate. in water and soak grams for about six hours.

2. Cook in the same water on slow fire till the grams are soft and tender (nearly two hours). Add extra hot water as required.

3. Heat oil and fry onions till light brown. Add cumin seeds, ginger, coriander powder, turmeric powder and chili paste. Fry for a couple of minutes or till brown. Add tomato and cook for another 5 minutes.

4. Add the cooked grams, pomegranate seeds, garam masala powder, salt and cook on a slow fire for 10 to 15 minutes.

5. Garnish with green chilies and green coriander leaves, sliced onion and sliced limes.

6. Serve with parathas or bhaturas.

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