Tender cooked kabuli chane are cooked with tomatoes, lemon juice and onions in a spicy blend of toasted jeera and mirchi. Eaten often during Ramadan for Iftar.
Ingredients
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon chilli powder
2 tomatoes, chopped
400g kabuli chane, boiled
1 tablespoon lemon juice
1 onion, chopped
Directions
Prep:10min › Cook:20min › Ready in:30min
- In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
- Add salt and chilli powder; mix well. Stir in tomatoes; once the juice begins to thicken add in kabuli chane and mix well.
- Mix in lemon juice. Add onions; cook and stir until soft.
- Remove from heat and place into a serving bowl; serve immediately.
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