It's a vegetarian recipe with a difference. I usually cook the Kabuli chana (White Chickpea) with onions and tomatoes, but this one hasn't any. It' a combination of greens with the chickpeas. You can see how the greens have diffused with the chickpeas and the spices. This dish is healthy as well as easy to prepare.
I have pressure-cooked the chickpeas as I wanted to save time. The greens I've used are readily available. You can also mix and match any greens or vegetables of your choice!!!!!
Preparation time : 10 minutes
Cooking time : 40 minutes
Ingredients :
Kabuli Chana (White Chick Peas) - 1 cup
Dill leaves - 2 tbsp
Fenugreek (Methi) leaves - 6 tbsp
Ginger-garlic paste - 1 tbsp
Potato - 4, boiled and quartered
Red chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Green chillies - 3
Lemon juice - 1/2 tsp
Oil - 4-5 tbsp
Salt - to taste
Method :
1. Wash the chana in cold water and soak it in warm water overnight. Change the water in the morning and boil the chana in 1 1/2 cups of water on high heat for 4 whistles and simmer and cook for 20 minutes. Keep aside.
2. Soak the fenugreek and dill leaves in turmeric water. They do not change color even while cooking. They remain bright green :)
3. In a pan add oil, add the ginger-garlic paste and saute till the raw smell disappears. Add the red chilli powder, turmeric powder and garam masala saute for 3-4 minutes.
4. Add the dill and fenugreek leaves and stir well. Stir continously for 3 minutes. Add the slit green chillies.
5. Add the chana along with the cooked water and keep stirring. Add salt and give it a quick stir and close and cook for 10 minutes.
6. Add the boiled and quartered potatoes and stir. Finally, add the lemon juice and mix well. Put off the heat.
7. Transfer to a serving bowl. Serve hot with rotis or chapatis.
Comments
Post a Comment