This is my second recipe for chane ghashi. This recipe is slightly different as i used cumin seeds for masala & kabooli chana instead of black chana. Here i added yam to accompany chana which is very popular combo among GSBs.
INGREDIENTS:-
chana - 1 & 1/2 cup
yam, deskined & cubed - 15-20 pieces
salt to taste
Grind together :-
grated coconut - 1 cup
red chillies - 8-9
tamarind - chana size
cumin seeds - 1/4 tsp
For tempering:-
mustard seeds - 1/2 tsp
curry leaves - 3 strands
METHOD:-
1. Soak chana in water whole night.
2. Pressure cook soaked chana for 2 whistles.
3. Deskin yam & chop them into 1 inch cubes & add them in pressure cooker & again take 2 whistle.
4. Grind grated coconut+red chillies+tamarind+cumin seeds to a smooth paste.
5. Add this masala to cooked chana+yam+salt & required water to get desired consistency & bring it to a boil.
6. Temper mustard seeds+curry leaves & add it to the curry & mix well.
HAPPY COOKING :)))))
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