Name: Kala Chola Pakistani-Style
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Dry black garbanzo beans (kala channa) - 1 ½ cups; Water to cover - 1 ½ cups; Water - 3 cups; Tomatoes, finely chopped - 2; Onion, finely chopped - 1; Jalapeno pepper, finely chopped - 1; Vegetable oil - 3 tablespoons; Salt - 1 teaspoon; Ground turmeric - ½ teaspoon; Ground red chile pepper - ½ teaspoon; Dried red chile peppers (Optional) - 4; Water as needed - 4; Chopped fresh cilantro - 2 tablespoons; Finely chopped onion - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Kala Chola Pakistani-Style

1. Dry black garbanzo beans (kala channa) - 1 ½ cups

2. Water to cover - 1 ½ cups

3. Water - 3 cups

4. Tomatoes, finely chopped - 2

5. Onion, finely chopped - 1

6. Jalapeno pepper, finely chopped - 1

7. Vegetable oil - 3 tablespoons

8. Salt - 1 teaspoon

9. Ground turmeric - ½ teaspoon

10. Ground red chile pepper - ½ teaspoon

11. Dried red chile peppers (Optional) - 4

12. Water as needed - 4

13. Chopped fresh cilantro - 2 tablespoons

14. Finely chopped onion - 1 tablespoon

How to cook deliciously - Kala Chola Pakistani-Style

1. Stage

Place garbanzo beans in a large bowl. Pour enough water over the beans to cover by several inches. Soak 8 hours to overnight. Rinse and drain the garbanzo beans thoroughly.

2. Stage

Combine garbanzo beans, 3 cups water, tomatoes, 1 finely chopped onion, jalapeno pepper, vegetable oil, salt, turmeric, ground red chile pepper, and dried whole chiles in a large pot over medium-high heat; bring to a boil, reduce heat to medium-low, and cook until the garbanzo beans are tender, 3 to 4 hours, adding water as needed to keep about 1 inch of liquid at the bottom of the pot.

3. Stage

Garnish with cilantro and 1 tablespoon finely chopped onion to serve.