Kala Chola Pakistani-Style
Ingredients11 h 30 m servings 388
- 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; 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.
- Garnish with cilantro and 1 tablespoon finely chopped onion to serve.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 388 calories; 14.6 52 15.3 0 989 Full nutrition
ReviewsRead all reviews 3
Yes I am a dork for reviewing my own recipe, just wanted people to know that they could also make this in the slow cooker by decreasing the water and extending the cooking time. I love it so ea...
Kaala Chana is my husband's favorite dish and I have been trying to make it the way he likes it for years with no results. This is the only recipe which he really loves, thank you for sharing it...