marquee image continuous

....shortcut to your family's heart

Monday, May 18, 2020

KADDU KALACHANA SABZI




INGREDIENTS:

Pumpkin
2 cup cubed
Kala chana
1/3 cup
Tomato
1 large
Oil
1 tbsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Methi seeds
¼ tsp
Black cardamom
1
Bay leaf
1
Cloves
2
Cinnamon stick
1” piece
Ginger-green chili paste
1 tsp
Asafetida
A pinch
Turmeric powder
½ tsp
Red chili powder
1 tsp
Salt
To taste
Cumin powder
1 tsp
Coriander powder
1/2 tbsp
Chana masala powder
½ tbsp
Garam masala powder
1 tsp
Amchur powder
½ tsp
Coriander leaves
To garnish

METHOD:
  • Wash and soak kala chana overnight. Pressure cook the chana with salt for 5-6 whistles. Strain the chana and keep aside.
  • Heat a pan and add a tbsp of oil. When oil heats up, add mustard seeds, cumin seeds, methi seeds, bay leaf, black cardamom, cloves and cinnamon stick.
  • As the seeds splutter, add ginger-green chili paste, asafetida, turmeric powder, and red chili powder. Mix well and take care not to burn the spices.
  • Add the chopped tomatoes, salt. Be careful while adding salt as the chana is also cooked with salt.
  • As the tomatoes turns mushy, add cumin powder, coriander powder, chana masala powder and garam masala. Sauté well until oil separates from the sides.
  • Add the cubed pumpkins and cooked kala chana.  Mix well and add a cup of water. Cover and cook for 5-8 mins until the pumpkins are soft and cooked.
  • Mash few pumpkin pieces with a spatula so that the sabzi turns thicker. Add amchur powder and coriander leaves. Mix well and adjust the salt if needed.
  • Serve the sabzi hot with puris and paratha.


No comments: