Kabuli Chane with Tomato

    Tender cooked kabuli chane are cooked with tomatoes, lemon juice and onions in a spicy blend of toasted jeera and mirchi. Eaten often during Ramadan for Iftar.

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    Serves: 5 

    • 2 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon salt
    • 1/2 teaspoon chilli powder
    • 2 tomatoes, chopped
    • 400g kabuli chane, boiled
    • 1 tablespoon lemon juice
    • 1 onion, chopped

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
    2. Add salt and chilli powder; mix well. Stir in tomatoes; once the juice begins to thicken add in kabuli chane and mix well.
    3. Mix in lemon juice. Add onions; cook and stir until soft.
    4. Remove from heat and place into a serving bowl; serve immediately.

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