Sukha Chana Masala

#WDC…Dedicated to my Nani who always believed while cooking less is always more…She always preferred no-onion no garlic food and with minimal spices. Despite less ingredients food she was always yummy maybe that’s because of the all the love with which she used to cook. So here is Sukha Chana Masala she used to make during summer vacations for us grandchildren…best part was this can be evening snack or it can be sabzi which can be enjoyed with roti or methi thepla
Sukha Chana Masala
#WDC…Dedicated to my Nani who always believed while cooking less is always more…She always preferred no-onion no garlic food and with minimal spices. Despite less ingredients food she was always yummy maybe that’s because of the all the love with which she used to cook. So here is Sukha Chana Masala she used to make during summer vacations for us grandchildren…best part was this can be evening snack or it can be sabzi which can be enjoyed with roti or methi thepla
Steps
- 1
Soak the chana overnight in 2 cups of water, morning pressure cook it. Once the chana is cooked in pressure cooker, let it cool down
- 2
Now make the simple tadka..In a pan add oil, mustard seeds let it crackle
- 3
3. Add Hing, haldi and red chili powder
- 4
Add chana after draining the water. If you want thin curry then add some water. This version I have not added any water
- 5
Add salt and mix well and cook on low flame for few mins for 3-4 mins. Lastly add dhania jeera powder, mix well and cook for a min, garnish it chopped coriander leaves and serve hot
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