Kalay Channay

Oct 20, 2009
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  • 500 g. kalay channay (black chickpeas)
  • 1 tsp. bicarbonate of soda
  • 12 cup oil
  • 2 medium onions, thinly sliced
  • 1 tsp. garlic paste
  • 1 tsp. ginger paste
  • 1 12 tsp. chili powder, or to taste
  • 1 12 tsp. salt
  • 14 tsp. turmeric
  • 3 tbsp. lemon juice
  • 1 small onion. Roughly chopped
  • 2 tbsp. fresh coriander leaves. chopped
  • 4 green chilies, chopped


  1. Soak the chick peas and bicarbonate of soda in a large pot with plenty of water for several hours or preferably overnight
  2. In a large saucepan, heat oil over medium heat, and then add onions and sauté, until onions are soft but not brown, about 3 minutes.
  3. Add garlic, ginger paste and sauté for 1 minute then add chili powder, salt, turmeric and 3 tablespoons water.
  4. Stir frequently and fry the mixture for 5-8 minutes.
  5. Add chickpeas to the onion mixture, stir to mix and add enough water to cover the chickpeas by about 3 inch.
  6. Reduce the heat, cover the pan and cook the chick peas for about 2 hours until they are tender but still retain their shape.
  7. Once the chick peas have become tender and little gravy has left, turn off the heat.
  8. Transfer the chick peas to a serving dish, Add lemon juice, stir once and decorate with chopped onion, coriander leaves and green chilies.
  9. Serve warm.

Spicy kaalay Channey

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