Categories
Healthy food

(195) Brown Chana (with Onions -Tomatoes)

Ingredients

  • ½ cup Brown Chana
  • 2 cup water for cooking.
  • 1 tsp Salt.
  • ½ tsp turmeric powder.
  • Tempering Ingredients for gravy (Vaghar).
  • 2 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 cup finely chopped Onions.
  • ½ cup finely chopped Tomatoes.
  • 1 tsp. Ginger paste.
  • ½ tsp Garlic paste.
  • ½ tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. freshly chopped Coriander leaves.
  • Tempering Ingredients for brown Chana
  • 1 tsp. Oil.
  • ¼ tsp. Cumin seeds.
  • 1 tbsp. freshly chopped Coriander leaves for garnishing.

Method

  1. Soak overnight Chana.
  2. Next morning wash thoroughly and pressure cook upto 3 whistles after adding water, salt and turmeric powder.
  3. Open the lid when pressure is released. Drain extra water from cooked Chana. Keep aside. Do not throw this liquid but use in adjusting consistency of Chana or in preparation of Osaman.
  4. Heat oil in nonstick pan or thick bottom pan. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, Curry leaves and chopped Onions. Saute till translucent. Now add chopped tomatoes and saute till it becomes tender.
  5. Add all dry spices and green spices. Saute till oil separates.
  6. Switch off the flame and grind it into thick paste once it cool down.
  7. Mix this gravy and cooked Chana together in nonstick pan. Simmer for 5 minutes on slow flame.
  8. Simultaneously heat oil in tempering vessel and add Cumin seeds. Wait for crackling sound and pour this vaghar in Chana pan. Garnish with chopped Coriander leaves.
  9. Taste the dish before serving. Serve hot with Osaman, steamed rice, Fulka roti, or Bajra roti or Jower roti or Bhakhri or Paratha or as you desire.
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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