Are you making this recipe? If so please help us out. Send us the photo of the recipe. 200 grams of Kabuli Chana 1 ½ cups of Onion (finely chopped) ¾ cup of Tomato (chopped) 2 Green Peppers (Hari Mirch) (chopped) 2 Bay Leaves (Tezz Patta) 1 tsp. Cumin Powder (Pisa Zeera) 2 tbsp. Coriander Powder (Pisa Dhania) 1 tbsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste) 2 tsp. Garam Masala Powder 2 tsp. Pomegranate Seed Powder (Anardana Powder) Salt (to taste) 1 tbsp. Garlic Paste (Pisa Lehsan) 1 tbsp. Ginger Paste (Pisi Adrak) 3 tbsp. Cooking Oil Soak the kabuli chana in 6 cups of water overnight. The next day when preparing, put 5-6 cups of water in a pressure cooker and add the chanas and salt. Tie tea leaves in a piece of muslin cloth and keep this in the chana (alternatively you can use tea bags). Boil this until soft and dark in color. Strain and set aside. Heat oil in a heavy based pan. Add bay leaves and chopped onions. Fry until onions are golden brown. Add ginger paste, garlic paste and green chillies. Cook for one minute and add chopped tomatoes, chilli powder, coriander powder and cumin powder. Cook for 10 minutes or until the oil separates. Add boiled chanas, pomegranate seed powder and 1 cup of water. Cook on medium flame for 10 minutes. Add garam masala powder and salt. Mix well and serve hot.

Serving Suggestions: Serve Hot With Plain Rice or Chapati Roti Degree of Difficulty: Medium Recipe Category: Main Course Bean Recipe Ethnic Group: Pakistani

Recipe Requested by, Jamal Shah (U.K.)

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