Mixed Vegetable Dhamaka Chana

Ingredients list for Mixed Vegetable Dhamaka Chana

• 12-15 French Beans
• 6-8 florets Chickpeas
• 3 medium Tomatoes roughly chopped
• 1/2 cup Shelled green peas
• 1/2 cup Chickpeas (kabuli chana) soaked, drained and boiled with tea leaves
• 3 tablespoons Oil
• 1/4 teaspoon Asafoetida
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 1 1/2 inch piece Ginger
• 3 teaspoons Gram flour (besan)
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Coriander powder
• 1/2 teaspoon Red chilli powder
• to taste Salt

Method

1. Heat oil in a pressure cooker, add asafoetida, cumin seeds, mustard seeds and let the seeds splutter.
2. Roughly chop French beans. Add cauliflower, French beans and some of the water in which chickpeas were boiled to the cooker.
3. Put tomatoes in a mixer jar, add ginger and gram flour and grind with a little water to a smooth puree.
4. Add turmeric powder, cumin powder, coriander powder and red chilli powder to the cooker and mix.
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.
6. Close the cooker with the lid and cook under pressure till 1 whistle is given out.
7. Switch off heat. Open the lid when pressure reduces completely. Serve hot with roti or parantha or rice.

Nutrition Info