Chana Curry is a popular Indian dish made with chickpeas, spices, and herbs in a tomato onion based gravy. It is usually served with rice or roti. The chickpeas are boiled or pressure cooked and then cooked with spices, tomato and onion and till a thick gravy is formed.
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2 cups
2 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1
2 cloves
1 inch
2
1 teaspoon
2 tablespoons
Heat the oil in a large pot over medium heat.
Add the cumin and mustard seeds and fry for a few seconds until they start to crackle.
Add the chopped onion and fry until golden brown.
Add the garlic and ginger and fry for a few more minutes.
Add the turmeric, coriander, garam masala, and red chili powder and fry for a few more minutes.
Add the chopped tomatoes and fry for a few more minutes.
Add the soaked chickpeas and enough water to cover the chickpeas.
Bring to a boil and then reduce the heat to low and simmer for about 30 minutes or until the chickpeas are tender.
Add the sugar and salt to taste.
Simmer for a few more minutes.
Garnish with chopped cilantro and serve hot.
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