Sunday, October 18, 2009

Chana - Indian Recipe

Chana (often called chickpeas or garbanzo beans) are the basis for many dishes in India and Pakistan. Here is a fast way to cook them.


4 cups dry chana
1 tbsp salt

1. Pour water into pot to 1" away from innter rim and place over high, bringing it to a boil.

2. While water is heating up, sort the chana removing rocks and rotten pieces. Then rinse.

3. Place clean chana in pot of boiling water and bring back to boil. Chana should rise to the top.

4. Cover and simmer. Chana will be done in 3 hours but can remain cooking until about 5 hours without any harm to the food.

5. Periodically, check to make sure chana is sitll submerged under water as they absorb a tremendous amount. Add water as needed.

6. Salt to taste. Chana may be mashed or fried or added to other dishes.

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