Kalay Chanay Pakistani-Style Recipe

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  • 1 tsp salt
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground red chile pepper
  • 4 dried red chile peppers (optional)
  • water as needed
  • 2 tbsp chopped fresh coriander
  • 1 tbsp finely chopped onion
  • 1 1/2 cups dry black garbanzo beans (kala channa)
  • water to cover
  • 3 cups water
  • 2 tomatoes, finely chopped
  • 1 onion, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 3 tbsp vegetable oil


    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. 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 and bring it to a boil. Reduce heat to medium low and cook until the garbanzo beans are tender f 3 to 4 hours and adding water as needed to keep about 1 inch of liquid at the bottom of the pot. Garnish with coriander and 1 tbsp finely chopped onion to serve.

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