Pashtun cuisine is predominant in Afghanistan and Western Pakistan and loved in all the parts of the world. They are known for their exotic dishes. Peshawari - style indicates the cultural influence of using spices and ingredients that are predominantly used in Peshawar.
INGREDIENTS
For Cooking Channa
- Kabuli channa -1 cup
- Water for pressure cooking-2.5 cups
- Badi elaichi -2
- Dalchini-1 inch
- Lavang-2 or 3
- Tej patta- 1 medium sized
- Dried red chilli- 2
- Salt- half tsp
For making gravy
- Onion-2 big
- Tomato-2 medium sized
- Chopped ginger-2 tsp
- Chopped Garlic-1/2 tsp
- Green chilli-2 or 3
- Anaar dana - 2 tsp
- Red chili powder-1/2 tsp
- Cumin powder-1/2 tsp
- Coriander powder-1 tsp
- Garam masala powder-1 tsp
- Channa water or stock-1/2 cup
- Chopped coriander-2 tsp
- Cumin seed - 1 tsp
HOW TO MAKE PESHAWARI CHANNE
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| Wash and soak channa overnight in water.Drain and rinse them. |
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| In a cotton Cloth , add badi elaichi, dalchini and lavang and tie them in cloth. |
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| Tie the cloth in such a manner that the aroma is absorbed by water. |
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| Boil channa for 12-15 whistles (until channa softens) |
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| Take anardana |
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| Grind it into fine powder |
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| Keep all the masala in one place |
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| Meanwhile, take out the channa water (stock) and keep aside |
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| Chop onions and steam them in 1/4 cup water for 1 whistle in cooker. Later prepare a paste when cooled |
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| Finely chop garlic, ginger and green chili |
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| Heat oil in cooker |
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| Add tezpatta, red chili and jeera |
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| Add garlic and cook on low flame |
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| Add ginger and cook until golden |
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| The onion paste is ready. |
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| Add onions in cooker |
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| Cook on low flame |
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| Add masala and mix properly |
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| Add tomato paste |
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| Stir well. Saute till tomato becomes mushy and release oil |
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| Now add channa |
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| Add 1/2 cup channa water (stock) |
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| Add salt and garam masala |
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| Stir well till gravy thickens |
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| Serve Peshawari Chana in style |
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