Kaale Chane Aur Laal Saag Ki Subzi

Ingredients

• 1 1/2 cups brown Bengal gram (kala chana), soaked overnight and boiled with salt
• 2 bunches amaranth, chopped
• 2-3 tablespoons oil
• 1/2 teaspoon carom seeds (ajwain)
• 2 medium onions, finely chopped
• 1 tablespoon finely chopped ginger 
• 3 green chillies, finely chopped
• 2 large tomatoes, finely chopped
• 1 teaspoon red chilli powder
• 1 1/2 tablespoons coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon dried mango powder
• Salt to taste

Method

1. Heat oil in a non stick kadai. Add carom seeds and sauté till fragrant. Add onions, ginger, green chillies and sauté for 3-4 minutes till light golden. Add tomatoes and sauté.
2. Add red chilli powder, coriander powder, cumin powder, turmeric powder, amchur, salt and mix well. Sauté for 4-5 minutes till tomatoes become pulpy.
3. Add laal saag and sauté for 4-5 minutes. Add kaale chane along with the cooking water. Cover and cook for 8-10 minutes. Transfer into a serving bowl and serve hot.

Nutrition Info