Whole Bengal Beans

Kabli Channas


  • 8 ozs (230 g) kabli channas (whole Bengal beans)
  • teaspoonful of salt
  • 3 ozs (85 g) ghee
  • ½oz (15 g) ginger (adrak)
  • 4 cloves (laung)
  • ozs (70 g) grated onions
  • 4 ozs (115 g) tomatoes
  • 1 or 2 green chillies
  • ½ teaspoonful garam masala
  • pt (720 mils) water
  • 12 cloves of garlic (lasan)
  • ½ teaspoonful white cumin seeds (sufaid zeera)
  • 2 brown cardamoms (seeds only)
  • 1" ( cm) piece of cinnamon (darchini)
  • ½ teaspoonful red pepper
  • 1 dessertspoonful dry coriander seeds (sukha dhania)
  • 1 tablespoonful chopped fresh coriander leaves (dhania sabz)


Pick, wash and soak the channas (whole Bengal beans) overnight in pt (720 mils) of water. Add 1 teaspoonful of salt and 1 or 2 green chillies and simmer till tender. Alternatively pressure-cook at 15 lb pressure for 10 minutes and allow the pressure to drop by itself.

Heat the ghee, and fry the finely-shredded onions. Remove from the fire when golden brown, add ½ teaspoonful red pepper, stir and keep it on the fire again. Continue frying the onions, adding a little water at a time till 2 tablespoonfuls are consumed. Then add the remaining spices, ginger and the garlic ground together. Fry for 5 minutes or till the ghee separates from the masala. Add the roughly-cut tomatoes and stir till they form a homogeneous mixture with the masala. Then add the boiled channas and fry on slow fire for 10 minutes whilst adding the channa stock, a little at a time. After adding the last of the stock, simmer on slow fire for 20 minutes.

Serve, sprinkled with garam masala and chopped fresh coriander leaves (dhania sabz) or parsley.