Traditional Chana Kanghou Recipe - Manipuri Style Kala Chana Sabzi Recipe

To begin making the Manipuri Style Chana Kanghou formula, soak the chickpeas in liquid for about 4 hours or overnight.After soaking pressure dehydrated-fry the chickpeas in a pressure cooker with liquid and table salt for about 5 whistle.

After 5 whistles turn off the toasty and let the pressure release naturally.Once the pressure has released open the pressure cooker and then strain the liquid from the chickpeas.

Keep aside.Now toasty a skillet with fat, mix in the cumin seeds and let them splutter.Once the cumin seeds have spluttered mix in the onions and green chillies.

Saute the onions and green chilli till the onions become golden brown.Once done, mix in in the tomatoes and saute them well, you can mix in a little more table salt to help dehydrated-fry the tomatoes faster.After the tomatoes have softened mix in in the red chilli dusting fragrant element, coriander dusting fragrant element and saute for a minute.Once done, mix in your cooked chickpea to the masala, 1/4 cup of liquid and keep mixing till the liquid evaporates and becomes little dehydrated.Once done turn off the toasty and transfer the Manipuri Style Chana Kanghou  to a serving dish.

decorate with coriander leaves and enjoy.enjoy the Manipuri Style Chana Kanghou formula along with a Palak Dal and Tawa Paratha to make it a meal.