How to make Mixed Vegetable Dhamaka Chana -
Chickpeas and assorted vegetables make for this spicy treat
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : French Beans (फ्रेंच बीन्स), Chickpeas
Cuisine : Indian
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Mixed Vegetable Dhamaka Chana checkout Kadai Vegetables, Honey Glazed Beans, Aloo Beans, French Bean Foogath . You can also find more Main Course Vegetarian recipes like Shukto Aloo Achari Masaledaar Tofu Bhurji Gehun ni Khichiu
Mixed Vegetable Dhamaka Chana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mixed Vegetable Dhamaka Chana Recipe
French Beans 12-15
Chickpeas 6-8 florets
Tomatoes roughly chopped 3 medium
Shelled green peas 1/2 cup
Chickpeas (kabuli chana) soaked, drained and boiled with tea leaves 1/2 cup
Oil 3 tablespoons
Asafoetida 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Ginger 1 1/2 inch piece
Gram flour (besan) 3 teaspoons
Turmeric powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Method
Step 1
Heat oil in a pressure cooker, add asafoetida, cumin seeds, mustard seeds and let the seeds splutter.
Step 2
Roughly chop French beans. Add cauliflower, French beans and some of the water in which chickpeas were boiled to the cooker.
Step 3
Put tomatoes in a mixer jar, add ginger and gram flour and grind with a little water to a smooth puree.
Step 4
Add turmeric powder, cumin powder, coriander powder and red chilli powder to the cooker and mix.
Step 5
Add tomato mixture and mix. Pour ½ cup water in the mixer jar, rinse and put into the cooker. Add 1 more cup of water into the cooker along with chickpeas, salt and green peas.
Step 6
Close the cooker with the lid and cook under pressure till 1 whistle is given out.
Step 7
Switch off heat. Open the lid when pressure reduces completely. Serve hot with roti or parantha or rice.
Nutrition Info
Calories : 976 Kcal
Carbohydrates : 30.7 gm
Protein : 82.3 gm
Fat : 58.6 gm
Other : 41.3
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
