Chana Kanghou Recipe - Manipuri Style Kala Chana Sabzi
A vegetarian North East India Recipes recipe with kala chana (brown chickpeas), onion - chopped, tomato - chopped. Ready in 5h 20m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making the Manipuri Style Chana Kanghou Recipe, soak the chickpeas in water for about 4 hours or overnight
kala chana (brown chickpeas)(1 cup) - 2
After soaking pressure cook the chickpeas in a pressure cooker with water and salt for about 5 whistle
salt and pepper - to taste - 3
After 5 whistles turn off the heat and let the pressure release naturally
- 4
Once the pressure has released open the pressure cooker and then strain the water from the chickpeas
- 5
Keep aside
- 6
Now heat a skillet with oil, add the cumin seeds and let them splutter
cumin seeds (jeera)(1 teaspoon) - 7
Once the cumin seeds have spluttered add the onions and green chillies
onion - chopped(1)green chilli - chopped(2)cumin seeds (jeera)(1 teaspoon)red chilli powder(1 teaspoon) - 8
Saute the onions and green chilli till the onions become golden brown
onion - chopped(1)green chilli - chopped(2)red chilli powder(1 teaspoon) - 9
Once done, add in the tomatoes and saute them well, you can add a little more salt to help cook the tomatoes faster
tomato - chopped(1)salt and pepper - to taste - 10
After the tomatoes have softened add in the red chilli powder, coriander powder and saute for a minute
tomato - chopped(1)green chilli - chopped(2)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves(1) - 11
Once done, add your cooked chickpea to the masala, 1/4 cup of water and keep mixing till the water evaporates and becomes little dry
- 12
Once done turn off the heat and transfer the Manipuri Style Chana Kanghou to a serving bowl
kala chana (brown chickpeas)(1 cup) - 13
Garnish with coriander leaves and serve
coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves(1) - 14
Serve the Manipuri Style Chana Kanghou Recipe along with a Palak Dal and Tawa Paratha to make it a meal
kala chana (brown chickpeas)(1 cup)
Rate this recipe
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Chana Kanghou Recipe - Manipuri Style Kala Chana Sabzi
A vegetarian North East India Recipes recipe with kala chana (brown chickpeas), onion - chopped, tomato - chopped. Ready in 5h 20m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Manipuri Style Chana Kanghou Recipe, soak the chickpeas in water for about 4 hours or overnight
kala chana (brown chickpeas)(1 cup) - 2
After soaking pressure cook the chickpeas in a pressure cooker with water and salt for about 5 whistle
salt and pepper - to taste - 3
After 5 whistles turn off the heat and let the pressure release naturally
- 4
Once the pressure has released open the pressure cooker and then strain the water from the chickpeas
- 5
Keep aside
- 6
Now heat a skillet with oil, add the cumin seeds and let them splutter
cumin seeds (jeera)(1 teaspoon) - 7
Once the cumin seeds have spluttered add the onions and green chillies
onion - chopped(1)green chilli - chopped(2)cumin seeds (jeera)(1 teaspoon)red chilli powder(1 teaspoon) - 8
Saute the onions and green chilli till the onions become golden brown
onion - chopped(1)green chilli - chopped(2)red chilli powder(1 teaspoon) - 9
Once done, add in the tomatoes and saute them well, you can add a little more salt to help cook the tomatoes faster
tomato - chopped(1)salt and pepper - to taste - 10
After the tomatoes have softened add in the red chilli powder, coriander powder and saute for a minute
tomato - chopped(1)green chilli - chopped(2)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves(1) - 11
Once done, add your cooked chickpea to the masala, 1/4 cup of water and keep mixing till the water evaporates and becomes little dry
- 12
Once done turn off the heat and transfer the Manipuri Style Chana Kanghou to a serving bowl
kala chana (brown chickpeas)(1 cup) - 13
Garnish with coriander leaves and serve
coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves(1) - 14
Serve the Manipuri Style Chana Kanghou Recipe along with a Palak Dal and Tawa Paratha to make it a meal
kala chana (brown chickpeas)(1 cup)
Rate this recipe
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