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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make masala, mix spices until blended and set aside. | 2. Heat oil over med-high heat. Add onions and saute until light brown, 8-10minutes. Add masala; stir 1 minute or until spices are fragrant. | 3. Stir in chickpeaks, pepper, salt and 1 T. water. Cook over medium heat, stirring constantly for 7 minutes or until the first few chickpeas begin to split. It it becomes dry, add some water. Only add 1 T. at a time. It should be moist but not saucy. | 4. Remove from heat. Stir in lemon juice and garnish with cilantro. | 5. This would be so great scooped up in poori. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
oil	1/4	cup		448.95	0.0	0.1435	50.9835
onion	2	cups	chopped	128.0	29.888	3.52	0.32
chickpea	2	cans	rinsed drained	2266.8666	377.5112	122.7586	36.2219
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt	3/4	teaspoon		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.