Gawar Chana Dal Dhaba Style Sabzi

Name: Gawar Chana Dal Dhaba Style Sabzi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 grams cluster beans; 100 grams cluster beans; 1 chopped onion; 2 tomatoes puree; 4 tsp oil; 1 tsp crushed garlic; 1 tsp ginger chilli paste; 1 tsp turmeric powder; 2 tsp kashmiri red chilli powder; 2 tsp roasted coriander jeera powder; 1/2 tsp garam masala; 1/4 tsp hing; 1/2 tsp mustard seeds; 1/2 tsp carrom seeds; 2 tsp jaggery; 2 tsp chopped coriander; 1 tsp shredded coconut; Salt to taste; Water as required

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#CA2025 #CookpadApron2025 #Week5
#SimpleYetSpecial #ClusterBeans #Gawarfali #Lobiyafali
#Chanadal #DhabaStyle #PressureCooker
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap
This sabzi is very simple but special.. I prepared it a roadside highway dhaba style, but in pressure cooker to save time and to do fast cooking. It has a very delicious taste, you can try it with roti , rice ..

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

20 minutes, prep time 10 min

4 servings

200 gramscluster beans
100 gramscluster beans
1chopped onion
2tomatoes puree
4 tspoil
1 tspcrushed garlic
1 tspginger chilli paste
1 tspturmeric powder
2 tspkashmiri red chilli powder
2 tsproasted coriander jeera powder
1/2 tspgaram masala
1/4 tsphing
1/2 tspmustard seeds
1/2 tspcarrom seeds
2 tspjaggery
2 tspchopped coriander
1 tspshredded coconut
Salt to taste
Water as required

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Steps

20 minutes, prep time 10 min

1

Wash and soak chana dal in water for 3 hours. Wash and cut cluster beans in very small pieces.
2

Take a pressure cooker, add oil, mustard seeds, carrom seeds, hing, ginger chilli, and garlic. Saute it.
3

Add chopped onion, saute till turns transparent. Now, add tomato puree and mix well. Add soaked chana dal and clusterbeans. Mix well. Add salt, turmeric powder, and water as required.
4

Close lid, cook it till 3 whistles blows. When cools completely, open lid, add kashmiri red chilli powder, coriander jeera powder, garam masala, and jaggery. Mix well, cook it for a couple of minutes.
5

Turn off gas, sprinkle shredded coconut, and chopped coriander. Serve hot it with roti and rice. Enjoy.

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Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on April 22, 2025 15:38

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐