Mangalorean Recipes

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Chana Masaledar

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Quantity Measure Ingredients Description
3 Tablespoon Cooking Oil Heat Oil
Quarter Teaspoon Jeera (Cumin Seeds) Add and fry
1 200 g Onion peeled and sliced - add and fry
1 Tablespoon Coriander(Dhania) Crushed - add and fry
Quarter Teaspoon Cloves (Lavang) Crushed - add and fry
Quarter Teaspoon Nutmeg (Jaiphal) Crushed - add and fry
Quarter Teaspoon Cinnamon (Dalchini) Crushed - add and fry
2 Flakes/Cloves Garlic (Lason, Losun) Crushed - add and fry
Half Inch Ginger (Adhrak) Crushed - add and fry
1 Tablespoon Tomato Puree Add
Half Kilogram Chana, whole (Kabuli Chana) Add
Half Teaspoon Salt Add
Half Teaspoon Pepper Powder Add
1 Teaspoon Lime Juice Add



Heat oil in large cooking vessel over medium heat.  When hot, put in cumin   seeds.  After a few seconds, add the sliced onion.  Stir & fry for 7    minutes.       

Reduce heat and add the spices.  Mix     well and add the garlic and ginger.  Fry, stirring for 3 minutes.  Add   the tomato paste.     Add chickpeas.  Add salt, pepper powder and lemon juice.  Stir well, cover   and simmer for 10 minutes.  If it is too dry, add some boiled water.    Occasionally stir gently while cooking.

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