Black Chana Curry

Ingredients

Mustard Oil: 2 Teaspoons

Salt: As Per Taste

Turmeric Powder: 0.5 Teaspoons

Red Chilli Powder: 1 Teaspoon

Coriander Powder: 1 Teaspoon

Garam Masala: 0.5 Teaspoons

Mustard Seeds: 0.5 Teaspoons

Kala Chana (Black Chickpeas): 1 Cup

Onion: 1 Piece

Curry Leaves: 15-20 Pieces

Tomato: 1 Piece

Ginger: 0.5 Teaspoons

Coconut: 0.5 Cups

Green Chilies: 3 Pieces

Garlic: 2 pcs

Water: 1 lit

Instruction

1. Prepare the Kala Chana:

- Wash the black chickpeas (kala chana) and soak them for 6-8 hours or overnight.

- Drain the water and cook the chickpeas in a pressure cooker with 2 cups of water and 2 teaspoons of salt until you hear about 5-6 whistles.

2. Prepare the Coconut Paste:

- Break and peel the coconut, then clean it.

- Take thin slices of coconut and set them aside.

- In a mixer jar, combine coconut slices, roughly chopped onion, tomato, ginger, garlic, green chilli, and a little water.

- Blend into a fine and thick paste.

3. Cooking Process:

- Heat oil in a cooking pot. Add mustard seeds and let them crackle, then add curry leaves and sauté for a few seconds.

- Add the coconut paste to the pot and sauté. Add powdered spices (excluding garam masala) and cook until the masala releases oil.

- Pour in the water used to boil the chickpeas once the masala is cooked.

- Once the water boils, add the boiled kala chana and mix well.

- Use the back of a ladle to mash some chickpeas for a thicker gravy. Add garam masala and cook for about 10 minutes.

- Check and adjust the seasoning.

Your Kala Chana Curry is now ready to be served hot!

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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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