Khale chana

Name: Khale chana
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gms black chana soak in water for 7-8 hours; 1 large size potato cut into small cubes; 5 tablespoons mustard oil; 1 inch cinnamon; 1/4 teaspoon whole cumin seeds; 1 pinch asafoetida; 1 large onion cut into slices; 1 tablespoon ginger garlic paste; 1 large tomato pasteto taste Salt; 1/4 teaspoon sugar (optional); 1 teaspoon turmeric powder; 1 teaspoon chilli powder; 1 teaspoon coriander powder; 1 tablespoon kasuri fenugreek; 2 tablespoons lemon juice; 1/4 teaspoon garam masala powder/Indian spice powder; 1/2 cup chopped coriander leaves

parmeet kaur @parmeet

#cookwithmanjulla

parmeet kaur @parmeet

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Ingredients

30 min

4 servings

200 gmsblack chana soak in water for 7-8 hours
1 large size potato cut into small cubes
5 tablespoonsmustard oil
1 inchcinnamon
1/4 teaspoonwhole cumin seeds
1 pinchasafoetida
1 large onion cut into slices
1 tablespoonginger garlic paste
1 large tomato pasteto taste Salt
1/4 teaspoonsugar (optional)
1 teaspoonturmeric powder
1 teaspoonchilli powder
1 teaspooncoriander powder
1 tablespoonkasuri fenugreek
2 tablespoonslemon juice
1/4 teaspoongaram masala powder/Indian spice powder
1/2 cupchopped coriander leaves

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Steps

30 min

1

In a pan, fry mustard oil with bay leaves, cinnamon, whole cumin, and asafoetida for 20 seconds.
2

After 20 seconds, fry with potato cubes.
If the potato is light golden in color, fry it with sliced onion for 2 more minutes. Add ginger, garlic paste, tomato paste, and salt to taste.
When the tomato is soft, add turmeric powder, chili powder, coriander powder, and sugar (optional).
3

When oil is released from the spice, it should be well mixed with boiled black chana with boil chana's water and covered over medium heat.
4

Once the potatoes are cooked, mix well with Kasuri fenugreek, lemon juice,garam masala powder/ Indian spice powder, and coriander leaves, and serve with hot bread.