4 cups brown chick peas

Kabuli Channa

Kabuli Channa

Vegetable oil

1 tsp chili powder

¼ tsp turmeric

1 tsp caraway seeds

1 tsp salt

4 Garlic cloves, peeled and chopped

1 tbsp tamarind paste

2 green chillies, seeded and chopped


  1. Water Heat oil in a saucepan. When hot, add the chilli powder, turmeric and caraway seeds. Cook for 2/3 minutes.
  2. Stir in your prepared and drained pules and cook for a further 3 minutes.
  3. Mix the salt, garlic and tamarind paste with 125 ml hot water and the chillis.
  4. Cover pan and cook on a low heat for 2/3 hours until the pulses are tender. Add more water if necessary.

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