Chana Kanghou Recipe – Manipuri Style Kala Chana Sabzi

  • To begin making the Manipuri Style Chana Kanghou Recipe, soak the chickpeas in water for about 4 hours or overnight.

  • After soaking pressure cook the chickpeas in a pressure cooker with water and salt for about 5 whistle. After 5 whistles turn off the heat and let the pressure release naturally.

  • Once the pressure has released open the pressure cooker and then strain the water from the chickpeas. Keep aside.

  • Now heat a skillet with oil, add the cumin seeds and let them splutter.

  • Once the cumin seeds have spluttered add the onions and green chillies. Saute the onions and green chilli till the onions become golden brown.

  • Once done, add in the tomatoes and saute them well, you can add a little more salt to help cook the tomatoes faster.

  • After the tomatoes have softened add in the red chilli powder, coriander powder and saute for a minute.

  • Once done, add your cooked chickpea to the masala, 1/4 cup of water and keep mixing till the water evaporates and becomes little dry.

  • Once done turn off the heat and transfer the Manipuri Style Chana Kanghou  to a serving bowl. Garnish with coriander leaves and serve.

  • Serve the Manipuri Style Chana Kanghou Recipe along with a Palak Dal and Tawa Paratha to make it a meal.

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