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September 26, 2018 | Muharram 16, 1440
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Chanai (garbanzo bean -cooked- salad)
Chanai (garbanzo bean -cooked- salad) - Salad - Recipes Ref: 174
Sr. Saira - Origin: Pakistan, India

2 28-oz cans garbanzo beans
2 cups boiled and diced potatoes
1/4 cup vegetable oil
1 tsp cumin seeds*
1 medium onion, finely sliced
1 tsp salt( or to taste)
1/2 tsp cayenne pepper or chili powder
1 tsp ground corriander powder*
t/2 tsp turmeric*
1/2 tsp ground ginger
1/2 tsp garlic powder
1 tsp garam masala powder*
1/4 cup lemon juice, or to taste
*items can be purchased at Indian grocery store.

Drain the cans of beans and save juice. Heat the oil in a saucepan and add the cumin seeds. When the seeds start to crack, add the sliced onion and fry until golden Add all the other ingredients and mix well. If the mixture is too thick, add some of the liquid saved from the cans. Bring to a boil. Reduce heat and simmer for 15 minutes.

Serve with pita bread, or as side dish with meal. Can be served hot or cold.

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