26 July, 2015
Kasuri Chana(Bengal gram) Lentil
Ingredients:
- Boiled brown chana: 1& 1/2 cup
- Oil: 1 teaspoon
- Ghee: 1/2 teaspoon
- Salt to taste
- Asafoetida: 1/2 teaspoon
- Cinnamon stick:1
- Bay leaves; 1
- Cardamom pod:1
- Whole red chili (sabut red chili)
- Chopped onion: 2 tablespoon
- Chopped garlic: 1 & 1/2 teaspoon
- Chopped ginger: 1 teaspoon
- Chopped green chili: 1/2 teaspoon
- Tomato puree: 1/2 cup
- Cashew nut paste: 1 tablespoon (optional)
- Garlic paste: 1 teaspoon
- Cardamom powder: pinch
- Cumin seeds: 1 teaspoon
- Garam masala: 1/2 teaspoon
- Tomato ketchup : 1 teaspoon
- Curd (yogurt): 1 cup
- Besan (gram flour): 2 teaspoon
- Red chili powder: 1 & 1/2 teaspoon
- Turmeric powder: 1/4 teaspoon
- Dry coriander powder; 1/4 teaspoon
- Roasted cumin powder: 1/2 teaspoon
- Kasuri methi (dry fnegreek leaves): 1 & 1/2 teaspoon
- Chili oil for garnishing: 1/4 teaspoon (optional)
- Red chili strings for garnishing: 3 to 4
- Chopped coriander leaves: 1 teaspoon
Serves: 4
Time: 20 minutes
Preparation:
- Soak chana in water over night. Add salt and pressure cook for three whistle.
- Heat oil and ghee in pan, add bay leave, cinnamon, whole red chili, cardamom, cumin seeds and asafoetida.
- Sauté few seconds and add onion, garlic and ginger.
- Sauté till it turns golden in color then add green chilies, tomato puree, garlic paste, cashew nut paste and cardamom powder and sauté for few seconds.
- Add boiled chana, garam masala,salt and tomato ketchup and stir properly. Mix besan and curd properly to the mixture.
- Cook till gravy is semi thick and add kasuri methi. Remove from heat and garnish with chili oil or chili strings and coriander leaves.
- Serve with plain rice/parathas.
Note: Jain can make this recipe without onion ,garlic and ginger.
For any questions or help please send us an email at lovefoodrasoi@gmail.com