Village Life And Cooking #villagecooking #chickencurryinkannada #chickencurry

Chanay ka Salan, or chickpea curry, is a popular dish in many villages. While I can't provide a video, I can guide you through a simple recipe for making it. Here’s a step-by-step explanation:

Ingredients:
- 1 cup chickpeas (soaked overnight)
- 2 medium onions (finely chopped)
- 2 tomatoes (pureed)
- 2-3 green chilies (slit)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt (to taste)
- Fresh coriander leaves (for garnish)
- 2-3 tablespoons oil
- Water (as needed)

Instructions:

1. Preparation of Chickpeas: After soaking the chickpeas overnight, drain and rinse them. You can cook them in a pressure cooker with enough water until they are soft (about 15-20 minutes).

2. Cooking the Base: In a large pot, heat the oil over medium heat. Add cumin seeds and let them splutter.

3. Adding Onions: Add the finely chopped onions and sauté until they are golden brown.

4. Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

5. Tomato Puree: Pour in the tomato puree and cook until the oil separates from the mixture. This usually takes about 5-7 minutes.

6. Spices: Add turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.

7. Adding Chickpeas: Now add the cooked chickpeas along with some water (about 1-2 cups, depending on how thick you want the curry). Stir everything together and let it simmer for 15-20 minutes on low heat.

8. Finishing Touches: Add the slit green chilies and garam masala. Stir and cook for another 5 minutes.

9. Garnishing: Once done, garnish with fresh coriander leaves.

10. Serving: Serve hot with rice or chapati.

This recipe should give you a delicious Chanay ka Salan that you can enjoy! If you have any specific questions or need more details, feel free to ask!
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