Kaalay Chanay the vegetarian paye!
Ingredients
1 tsp cayenne
1/2 tsp turmeric
1 1/2 salt
1/2 garam masala
1/2 cumin powder or un powdered
1/3 tsp black pepper
1 medium onion
1 medium tomato
1 tbsp chopped garlic/Ginger
1 1/2 cup kaalay Chanay.
3 tbsp olive oil
Non stick pot.
Soak 1 1/2 cups of black cp overnight.
In the morning boil them with just salt ( 1 tbsp)
It will take 8 mins in the pressure cooker to boil them perfect.
In another pot fry in olive oil a medium chopped red onion.
Once golden brown add 1tbsp of Ginger garlic paste and let brown with the onions.
Once golden brown, add chopped tomatoes, fry for a minute and then add the dry spices.
Roast the dry spices only for 10 sec and then add a cup of the water in which you boiled cp.
Let it simmer for a minute, and then put the stove on low heat cover the base masala and let it cook for 5 mins.
Now add the cp ( I left a bowl of cps behind for my salad, the rest goes in) in the masala and more cpwater. It depends on you how much soup you want. Add a green chile to give it a green flavor that some of us Pakistani like.
Now cover the pot with a lid and let it all emulsify on a medium head for 10 to 15 mins.
Garnish with cilantro and serve with white basmati rice.
- Posted using BlogPress from my iPhone
Ingredients
1 tsp cayenne
1/2 tsp turmeric
1 1/2 salt
1/2 garam masala
1/2 cumin powder or un powdered
1/3 tsp black pepper
1 medium onion
1 medium tomato
1 tbsp chopped garlic/Ginger
1 1/2 cup kaalay Chanay.
3 tbsp olive oil
Non stick pot.
Soak 1 1/2 cups of black cp overnight.
In the morning boil them with just salt ( 1 tbsp)
It will take 8 mins in the pressure cooker to boil them perfect.
In another pot fry in olive oil a medium chopped red onion.
Once golden brown add 1tbsp of Ginger garlic paste and let brown with the onions.
Once golden brown, add chopped tomatoes, fry for a minute and then add the dry spices.
Roast the dry spices only for 10 sec and then add a cup of the water in which you boiled cp.
Let it simmer for a minute, and then put the stove on low heat cover the base masala and let it cook for 5 mins.
Now add the cp ( I left a bowl of cps behind for my salad, the rest goes in) in the masala and more cpwater. It depends on you how much soup you want. Add a green chile to give it a green flavor that some of us Pakistani like.
Now cover the pot with a lid and let it all emulsify on a medium head for 10 to 15 mins.
Garnish with cilantro and serve with white basmati rice.
- Posted using BlogPress from my iPhone
Location:Winnipeg
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