Jhal channa Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, bay leaf, and dried red chilies.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 5.Add boiled chickpeas, salt, and water. Simmer for 10-15 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soak the chickpeas overnight and boil them until tender before using in the recipe.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a tangier flavor, squeeze some lemon juice over the curry before serving.

Storage and Serving

• Jhal Channa can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Jhal Channa with steamed rice, jeera rice, or roti for a delicious meal.