Difference between revisions of "Kala Channa"
RealRecipes (talk | contribs) m (Text replace - "Category:Indian Vegetarian" to "Category:Indian cuisine Category:Vegetarian Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 9: | Line 9: | ||
* 3 cups [[water]] | * 3 cups [[water]] | ||
| − | == | + | == Procedures == |
# Soak chickpeas overnight in 4 cups of water in a covered container. | # Soak chickpeas overnight in 4 cups of water in a covered container. | ||
# Next day in medium pressure cooker add all ingredients and cook on high pressure for 30 minutes then turn heat to low and cook for 1 hour. | # Next day in medium pressure cooker add all ingredients and cook on high pressure for 30 minutes then turn heat to low and cook for 1 hour. | ||
Latest revision as of 13:54, 15 July 2012
Description
Contributed by Pressurecookerrecipes Y-Group
Ingredients
- 1 cup black chickpeas
- 2 tablespoons extra virgin olive oil
- 2 teaspoons ajowan seeds
- 1 teaspoon salt
- 3 cups water
Procedures
- Soak chickpeas overnight in 4 cups of water in a covered container.
- Next day in medium pressure cooker add all ingredients and cook on high pressure for 30 minutes then turn heat to low and cook for 1 hour.
