Whole Bengal Dried Peas (Sour)

Name: Whole Bengal Dried Peas (Sour) (Khatta Kabali Channas)
Cuisine: India
Ingredients: 1 pt (600 mils) water; 1 teaspoonful garam masala; 12 peppercorns (kali mirch); ½ to ¾ oz (15 to 20 g) dried pomegranate seeds (anar-dana); 1″ (2½ cm) piece of cinnamon; 1 teaspoonful black cumin seeds ground (kala zeera); 4 brown cardamoms (illaichi); ½ teaspoonful bicarbonate of soda; 4 to 6 ozs (115 to 170 g) ghee; 1 tablespoonful fresh coriander leaves; 1½ teaspoonful salt; 1 teaspoonful red pepper; 2 green chillies (sabz mirch); 2 ozs (60 g) ginger (adrak); 12 cloves of garlic (lasan); ½ to ¾ oz (15 to 20 g) powdered dried green mango (amchur); 8 ozs (230 g) channas (whole Bengal dried peas); 6 ozs (170 g) onions

Khatta Kabali Channas

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

8 ozs (230 g) channas (whole Bengal dried peas)
6 ozs (

Asia
India
Side dish
Spicy
Gluten-free
Vegetarian

Method

Wash and soak the channas overnight in 1 pt (600 mils) water containing ½ teaspoonful bicarbonate of soda. Boil them in the same