Name: Mirchi Waale Kala Aur Kabuli Chana
Cook time: 600 min
Total time: 600 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 0.25 cup dried black chickpeas; 0.25 cup dried chickpeas; 0.25 cup dried kidney beans; 0.25 cup whole black lentils (sabud urad); 1 medium-size red onion (coarsely chopped); 10 whole cloves; 6 dried red Thai or cayenne chiles (to taste, stems removed); 4 green or white cardamom pods; 2 cinnamon sticks (each 3 inches long, broken into smaller pieces); 2 tablespoons Ginger Paste (see recipe); 1 tablespoon Garlic Paste (see recipe); 0.5 teaspoon ground turmeric; 2 tablespoons Ghee (see recipe or canola oil); 2 tablespoons tomato paste; 2 teaspoons coarse kosher or sea salt; 0.25 cup heavy (whipping) cream or half-and-half; 2 tablespoons finely chopped fresh cilantro leaves and tender stems (for garnishing)

CuliNect

Mirchi Waale Kala Aur Kabuli Chana — Formulation & Method | CuliNect