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Chana recipe from Chakra

Recipe for 8 portions

1 kg Dried chickpeas
10 nos Darjeeling tea bags
30 gms Coriander powder
30 gms Cumin powder
15 gms Kashmiri chilli powder
10 gms Turmeric powder
10 gms Dry mango powder
10 gms Pomegranate powder
5 gms Black salt
15 gms Salt
4 litres water
50 ml Rapeseed oil
5 gms Carom seeds
5 gms Cloves
Garam Masala Powder Mix
10 gms Cinnamon
5 gms Black cardamom
10 gms Whole cumin seeds

-Soak the dry chick peas in water at least for 4 hours
-Add salt, tea bags and boil in slow fire until the chickpeas tender. Strain the water and keep aside
-Mix all the powder spices in a mixing bowl and mix gently with the boiled chick peas
-Dry roast the cinnamon, black cardamom and cumin seed when it gets cold, coarsely ground in a blender and keep aside
-Heat oil in a thick bottom pan and add cumin seeds, when the cumin seeds start crackling add cloves and temper the chickpeas
-Sprinkle the ground garam masala powder on the chickpeas and mix well
-Serve hot with a wedge of lemon