Chana Kanghou Recipe - Manipuri Style Kala Chana Sabzi

Step 1: To begin making the Manipuri Style Chana Kanghou Recipe, soak the chickpeas in water for about 4 hours or overnight

Step 2: After soaking pressure cook the chickpeas in a pressure cooker with water and salt for about 5 whistle

Step 3: After 5 whistles turn off the heat and let the pressure release naturally

Step 4: Once the pressure has released open the pressure cooker and then strain the water from the chickpeas

Step 5: Keep aside

Step 6: Now heat a skillet with oil, add the cumin seeds and let them splutter

Step 7: Once the cumin seeds have spluttered add the onions and green chillies

Step 8: Saute the onions and green chilli till the onions become golden brown

Step 9: Once done, add in the tomatoes and saute them well, you can add a little more salt to help cook the tomatoes faster

Step 10: After the tomatoes have softened add in the red chilli powder, coriander powder and saute for a minute

Step 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

Step 12: Once done turn off the heat and transfer the Manipuri Style Chana Kanghou  to a serving bowl

Step 13: Garnish with coriander leaves and serve

Step 14: Serve the Manipuri Style Chana Kanghou Recipe along with a Palak Dal and Tawa Paratha to make it a meal