Chana Kanghou Recipe - Manipuri Style Kala Chana Sabzi
A simple and delicious dish made with black chickpeas spiced with everyday masala is a must try recipe. Serve with any Indian bread of your choice for a complete meal.
Manipuri Style Chana Kanghou Recipe is a dry sabzi made from black chickpeas. The cooking method in Manipuri is very simple and they use minimal spices to create a simple and humble dish. Manipur being one of the seven sister states, the cuisine hailing from Manipur is little different from the rest of north eastern areas. Their dishes usually prefer to use chilli peppers thus the result of it their dishes are very spicy.
If you are looking for more Chana Recipes, here are some that you can try in your kitchen:
- 1 cup Kala Chana (Brown Chickpeas)
- 1 Onion , chopped
- 1 Tomato , chopped
- 2 Green Chilli , chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- Salt and Pepper , to taste
- 1 sprig Coriander (Dhania) Leaves
- Mustard oil , for cooking
How to make 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.