Kala Chola Pakistani-Style

Name: Kala Chola Pakistani-Style
Total time: 690
Yield: 4
Ingredients: 1.5 cups dry black garbanzo beans (kala channa); water to cover; 3 cups water; 2 tomatoes, finely chopped; 1 onion, finely chopped; 1 jalapeno pepper, finely chopped; 3 tablespoons vegetable oil; 1 teaspoon salt; 0.5 teaspoon ground turmeric; 0.5 teaspoon ground red chile pepper; 4 dried red chile peppers; water as needed; 2 tablespoons chopped fresh cilantro; 1 tablespoon finely chopped onion

Recipe by Mushell Shere from allrecipes.com

12 Hr. 30 Mins.

Ingredients

4 servings

•

1.5 cups dry black garbanzo beans (kala channa)
•

water to cover
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3 cups water
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2 tomatoes, finely chopped
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1 onion, finely chopped
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1 jalapeno pepper, finely chopped
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3 tablespoons vegetable oil

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1 teaspoon salt
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0.5 teaspoon ground turmeric
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0.5 teaspoon ground red chile pepper
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4 dried red chile peppers
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water as needed
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2 tablespoons chopped fresh cilantro
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1 tablespoon finely chopped onion

Instructions

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.