Categories
Protein rich food

(172)Whole Brown Channa (Dry)

Ingredients

  • ½ cup whole Brown Channa
  • 2 cups water for cooking.
  • 1 tsp Salt.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Sugar.
  • 1 tsp. lemon juice.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder
  • 1 chopped green chilli.
  • 8-10 Curry leaves.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Soak whole Channa overnight.
  2. Next day morning wash 2-3 times and pressure cook upto 4 whistles after adding salt and turmeric powder.
  3. Open the lid once pressure releases.
  4. Strain cooked Channa with the help of strainer. Keep aside . Don’t throw away strained liquid as this liquid we will use in preparing Osaman.
  5. Heat oil in nonstick pan or thick bottom pan.
  6. Add mustard seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder and chopped Coriander leaves. Soute for 10-15 seconds.
  7. Now add channa and Sugar. Mix thoroughly. Again soute for 10 – 15 seconds.Now switch off the flame and add lemon juice. Mix thoroughly
  8. Taste the dish before serving. Serve hot with Osaman, Steamed rice, Fulka roti or Bhakhri or Paratha or Bajra roti or Jowar roti or as you wish.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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