White Chana Curry

Ingredients

Onions- 2-3 Medium Size

Tomatoes- 1-2 Medium Size

Ginger And Garlic Paste- 1-2 Tbsp

Green Chili- 1-2

Desi Ghee- 1-2 Tbsp

Bay Leaves- 1

Red Chili Powder- ½ tbsp

Dry Coriander Powder- 1 Tbsp

Garam Masala- 1 Tbsp

Turmeric Powder- ½ Tbsp

Salt- As Per the Taste

Chickpeas- 1-2 Cups

Fresh Coriander Leaves- 1 Tbsp

Cardamom- 3

Cumin Seed- 1-2 Tbsp

To make white channa curry:

Start by taking 1-2 cups of chickpeas in a large bowl and soaking them in water overnight or for at least 8 hours.

The next morning or after 8 hours, transfer the soaked chickpeas to a pressure cooker.

Add salt to taste and water accordingly (at least 2-3 cups to ensure they are soaked well).

Pressure cook for 8-9 whistles or until the chana is cooked thoroughly.

In a large kadai, heat 2 tbsp desi ghee and sauté 3 pods of cardamom, 1 tbsp cumin seeds, and 1 bay leaf until the spices turn aromatic.

Add 2-3 medium-sized onions, 1-2 green chilies, and 1 tbsp ginger-garlic paste. Sauté until the onions turn golden brown.

Further, add 1 tbsp garam masala, homemade chana masala, and salt to taste. Sauté the mixture on low flame until it turns aromatic.

Add 1-2 cups of tomato puree (grind fresh tomatoes) and mix well. Sauté until the oil separates from the masala paste.

Add the pressure-cooked chana to the prepared gravy and mix well.

Cover and simmer for 10 minutes or until all the flavors are well absorbed.

Finally, garnish your chana masala recipe with freshly chopped coriander. Serve it with hot steamed rice, roti, or puri.

Comments

White Channa Chaat

Ingredients Boiled White Peas - 200gm Onion - 1 Tomato - 1 Green Chili - 2 Ginger - 1 small piece (Optional) Coriander Leaves - 3 Tsp Cumin Powder - 1 Tsp Black Salt - 1/2 Tsp Chaat Masala - 1/4 Tsp Instruction 1. To begin, soak dried white peas (kabuli chana) in water overnight. The next morning, rinse and drain the water. 2. In a pressure cooker, add some water and transfer the soaked peas to it. Add 3-4 pinches of salt and boil for 15-20 minutes until the peas become soft. 3. Once cooked, drain the water using a strainer and keep the peas aside, ensuring they remain slightly moist. Allow them to cool for some time. 4. Take a large bowl and add chopped onions, tomatoes, green chili, ginger, cumin powder, black salt, and chaat masala. 5. Transfer the cooked peas to the same bowl. Spread tamarind and coriander chutney over the mixture. 6. Add chopped coriander leaves and mix everything well. 7. Your white chana chaat is ready to be enjoyed. Dig in and savor the flavors!

Sauteed Veggies

Ingredients Garlic - 2 Tsp Beans - 1/4 Cup Carrots - 1/4 Cup Onions - 1/4 Cup Broccoli - 1 Cup Bell Peppers - 1 Cup Mushrooms - 1 Cup All Spices - As Per Taste Olive Oil - 2 tsp Instruction: To start, place the pan on a medium flame and add some olive oil. Allow it to heat. Next, add garlic cloves and fry until the raw smell disappears. Now, add carrots, beans, bell peppers, mushrooms, onions, and broccoli. Add salt, oregano, chili flakes, and black pepper to the vegetables. Continue cooking well.

Chana Soup

Ingredients Black Chana -1 Bowl (20gms) Water - 4 Cups Oil - 1 Tsp Ginger Paste - 1 Tsp Curry Leaves - 2/3 Tomatoes - 2 Salt - According To Taste Black pepper - 1/2 Tsp Red Chili Powder - 1/2 Tsp Jeera Powder - 1/2 Tsp Lemon - According To Taste Instruction 1. Boil and Mash Black Chana: - Boil black chana in water for about 15 minutes. Mash them properly with the water and save. 2. Blend Tomatoes: - In a blender, blend tomatoes to make a smooth puree. 3. Prepare the Soup Base: - In a pan, add oil, ginger paste, curry leaves, tomato puree, salt, black pepper, red chilli powder, and jeera powder. Mix well. 4. Add Mashed Chana and Chana Water: - Pour the water and mashed chana into the mixture . Stir well until it comes to a boil. 5. Serve Hot: - Your chana soup is ready to be served hot. Garnish with coriander and squeeze lemon for added taste. Enjoy!

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