Whole Bengal Beans (Kabli Channa)
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8 oz. Kabli channas
generous pint (U.S. 2 ¾ cups) of water
pinch of salt
1 onion
2-inch piece fresh root ginger
2 cloves garlic 2 chillis
2 tomatoes oil for frying
2 teaspoons ground coriander seeds
½ teaspoon ground cummin seeds
½ teaspoon chilli powder
4 cloves
1-inch stick cinnamon
Juice of 1 lemon
1 tablespoon fresh coriander leaves, chopped
How to make Whole Bengal Beans (Kabli Channa)
METHOD:
Wash and soak the channas overnight in the water. Then add salt and cook gently until the channas are soft and almost splitting (approximately 30-45 minutes). Meanwhile slice the onion finely, mince the ginger and garlic finely, slit the chillis and chop the tomatoes. Heat some oil in a saucepan and fry the onions until golden brown. Add the ginger and garlic and fry well. Add coriander, cummin seeds, cloves, cinnamon and chilli powder. Fry well, if too dry sprinkle with a little water. When well fried add tomatoes and chillis and fry for 10 minutes. Add the drained, cooked channas and cook gently for 1O minutes before adding the water in which the channas were cooked. Simmer for 25 minutes. Add boson juice 15 minutes before the end of the cooking time_ Garnish with chopped coriander leaves.
Note: Preparation time 15 minutes, Cooking time 1 hour, To serve 4