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Channa : Indian Food & Cooking Recipes
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  Contributed By: Sanjana
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225g (8 oz) chickpeas
1.3 litres (2 pints) water
5ml (1 tsp) bicarbonate of soda
50g (2 oz) ghee or 45ml (3 tblsp) oil
1 onion, peeled and chopped
1 bayleaf
2.5cm (1 inch) cinnamon stick
4 black cardamoms
5ml (1 tsp) ginger paste
5ml (1 tsp) garlic paste
5ml (1 tsp) ground coriander
5ml (1 tsp) chilli powder
1.25ml ( tsp) turmeric powder
5 fresh tomatoes, chopped or
5 canned tomatoes, chopped
1-2 green chillies, cut in half
Salt to taste
2 sprigs fresh coriander, chopped

Cooking Instructions
Soak chickpeas overnight in 750ml (1 pints) water with the bicarbonate of soda. Drain chickpeas and boil in 600ml (1 pint) of water for 10-12 minutes in a pressure cooker. Strain and save the liquid. Heat ghee or oil and add onion, bayleaf, cinnamon and cardamoms. Fry for 1-2 minutes. Add ginger and garlic pastes. Fry for 1 minute. Sprinkle with coriander, chilli and turmeric powder. Mix well and add tomatoes, green chillies and chickpeas. Mix well and add 175-250ml (6-8 fl oz) cooking liquid. Add extra water if insufficient liquid. Cover and gently simmer for 10-15 minutes. Add salt and green coriander. The chickpeas should disintegrate when pressed between thumb and index finger. If not fully tender, add extra water and cook further. Channa is a thick, moist dish. Serve with kulcha or naan.

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