KABULI PINID CHANNA RECIPE 
Kabuli Pinid Channa has a defining taste. The lime witl black caradamons gives the Kabuli Pinid Channa a unique taste.
Ingredients
Kabuli channa (chickpeas) (soaked overnight)
: 200 gms
WHOLE GARAM MASALA
Peppercorns
: 6
Cloves
: 3
Cinnamon broken in pieces
: 1" stick
Black cardamoms
: 2 large
Water
: 4 cups
Oil
: 2 tbsp
Onion
: 1 sliced
Salt
: To taste
Ginger sliced very thinly
: 1 piece
A few mint leaves
Cummin seed powder
: 1/2 tsp
Coriander seed powder
: 1 tsp
Channa masala powder
: 1 tsp
Amchur (raw mango powder)
: 2 tsp
TO GARNISH
Pieces of lime
Sliced onions
Sliced green chillies
Thinly julienned ginger
Method
- Kabuli Pinid ChannaDrain the water of the channa and microwave in a deep bowl with the whole garam masala and water for 30 minutes.
- Let it stand for 5 minutes.
- Stir in salt.
- In another vessel, microwave covered, oil and the rest of the ingredients for about 3 minutes stirring in between until the mixture turns blackish but is not burnt.
- Stir in the channa mashing 2 to 3 tbsp to get a thick consistency.
- If the channa is too dry stir in an extra cup of hot water and microwave for 3 minutes more.