White Chana Curry is a popular Indian dish made with white chickpeas, spices, and herbs. It is usually served with rice or roti. The chickpeas are cooked in a flavorful tomato-based sauce that is spiced with cumin, coriander, turmeric, and other spices.
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2 cups
2 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
2
2
1 teaspoon
2
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
2
2 tablespoons
Drain the soaked chickpeas and set aside.
Heat the oil in a large saucepan over medium heat. Add the cumin, mustard and fenugreek seeds and fry for a few seconds until they start to crackle.
Add the onions and fry until golden brown. Add the garlic, ginger and green chillies and fry for a few more minutes.
Add the turmeric, coriander, cumin and garam masala and fry for a few more minutes.
Add the tomatoes and fry for a few more minutes.
Add the chickpeas and enough water to cover the chickpeas. Bring to a boil, reduce the heat and simmer for about 30 minutes or until the chickpeas are tender.
Add the chopped coriander leaves and season with salt to taste.
Serve hot with steamed rice or chapatis. Enjoy!
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