BM #129 Week 3 Day 2 -
This is a healthy one to enjoy as part of a meal. Nalla Senagalu aka Kala Chana makes this a very nutritious dish. This goes well with Tomato Rasam.
Feel free to alter the flavors as per preference. Garlic can be added too.
Recipe Source Savitri
Ingredients -
Ingredients -
Kala Chana washed and soaked 2 cups
Salt and Turmeric as needed
Ginger-Green chili paste 2 tsp (adjust as needed)
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafotida 2 pinches, Curry leaves few)
Method Of Preparation -
Drain the soaked Kala Chana, and set aside.
Pulse the soaked kala chana into a coarse paste without adding water.
In a heated pan, add oil and the rest of the seasoning ingredients.
After the mustard seeds pop and the dals are brown, sprinkle turmeric and the coarsely pulsed kala chana. Add in the ginger-green chili paste and mix well.
Cover and let the mixture steam/cook well.
After about 7-8 minutes, mix again so the bottom of the pan is not getting burnt.
Sprinkle salt as needed, mix well and cover. After 2-3 minutes, remove from heat and serve hot.
Preparation Time 15 minutes + soaking time 8 hours
Serves 3-4
Preparation Time 15 minutes + soaking time 8 hours
Serves 3-4
Posts
This is new to me! I have some channa and would want to try right away! Love this protein rich curry and kids would love it too!