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Thursday, February 20, 2014

Rajasthani Kaale Chane ki sabzi

Rajasthani Kaale Chane ki sabzi 


  • Kala Chana / Black small chickpeas- 1 cup 
To grind
  • Green chillies- 2 or according to the taste
  • Garlic flakes- 5 
  • Ginger - 1 inch piece 
  • Onion - 1 
  • Tomato -1 ( make puree )
  • Salt to taste 
Seasoning 
  • Oil- 2 tsp 
  • Mustard seeds-1/2 tsp 
  • Hing /Asafoetida- 2 pinch 
  • Cumin seeds-1/2 tsp
  • Curry leaves- 1 sprig
  • Red chilly powder- 1 tsp
  • Turmeric powder-1/4 th tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1 tsp 
  • Kasuri Methi- 1tsp 

Garnishing 
Chopped coriander leaves 

Method
Soak Kaala chana/ black chickpeas for about 8 hours or overnight ... n pressure cook it till soft . 

Grind green chillies,  Garlic flakes, ginger n onion to a paste . 

Prepare Tomato puree

In a kadai add oil, splutter mustard, add cumin seeds, hing, curry leaves n the ground paste n fry till the raw smell goes ... then add tomato puree n fry again till the raw smell goes . add all the powders n fry for a minute, add the cooked chana with salt and Kasuri methi ... mix well .. then garnish with coriander leaves .  .

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