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Kale Chane ki Sabzi
Main Ingredients | Tata Sampann Kala Chana, Salt |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 7-8 hour |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup brown chickpeas
- Salt to taste
- 1 large tomato, chopped
- 1 medium onion, chopped
- 1 inch ginger, roughly chopped
- 8-10 garlic cloves
- 1-2 green chillies, chopped
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida
- 2 bay leaves
- 1-2 green cardamoms
- 4-5 cloves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 tablespoon coriander powder
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- Fresh coriander sprig to garnish
Method
- Take Tata Sampann Kala Chana in a bowl, add sufficient water and soak overnight.
- Transfer the Kala Chana into a pressure cooker, add salt and sufficient water. Cover the cooker and cook under pressure till 4 whistles are given out.
- Meanwhile to make the gravy, put the tomato into a blender jar, add onion, ginger, garlic, green chillies and a little water and blend to a fine paste.
- Heat oil in a deep non-stick pan, add cumin seeds, asafoetida, bay leaves, green cardamoms and cloves, mix and saute till fragrant. Add the ground paste, mix and saute for 2 minutes.
- Add turmeric powder, salt, red chilli powder and coriander powder, mix well and saute, stirring occasionally, for 5-7 minutes or till the oil separates.
- Add the cooked chana with the water in which it is cooked, mix well, cover and cook for 4-5 minutes.
- Crush dried fenugreek leaves and add to the pan. Cover and cook for 2-3 minutes.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot with rotis, lemon wedges and onion rings.
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