Aloo-Chana dry sabzi

🔸Aloo-Chana🔸
Typical #bihari breakfast with poori/kachori - after this you need to discharge that super high energy with good workout, you would think so.
But, kala chana(black chickpeas)is high in proteins and considered in Ayurveda to balance all three doshas.It is an immunity booster, rich in iron and a powerhouse of phytochemical.
*It must be soaked for 8hrs or more*
Numerous ways and reasons to keep it in our kitchen, this is an easy recipe to do with less masalas yet delicious taste.
Pair it with ghee phulkas,dry-roasted chiwda,baked & stuffed kachoris or paranthas … these are served best as warm winter breakfast
Get ready 👍🏻
.
#kalachana #blackchickpeas #indianrecipes #gharkakhana #desikhana #homemademeals #foodphotography #creativelysquared #foodporn #foodphotographyandstyling #healthybreakfastideas #biharifood #patnadiaries #harshlight #naturallightphoto #nikond5300photography #aloochana #indiancurry #tasteofindia #wahhindia #legumes #eatwellbewell #foodstory #traditionalfood #feedfood #f52grams #todaysbreakfast #indianfoodbloggers
Aloo-Chana dry sabzi
🔸Aloo-Chana🔸
Typical #bihari breakfast with poori/kachori - after this you need to discharge that super high energy with good workout, you would think so.
But, kala chana(black chickpeas)is high in proteins and considered in Ayurveda to balance all three doshas.It is an immunity booster, rich in iron and a powerhouse of phytochemical.
*It must be soaked for 8hrs or more*
Numerous ways and reasons to keep it in our kitchen, this is an easy recipe to do with less masalas yet delicious taste.
Pair it with ghee phulkas,dry-roasted chiwda,baked & stuffed kachoris or paranthas … these are served best as warm winter breakfast
Get ready 👍🏻
.
#kalachana #blackchickpeas #indianrecipes #gharkakhana #desikhana #homemademeals #foodphotography #creativelysquared #foodporn #foodphotographyandstyling #healthybreakfastideas #biharifood #patnadiaries #harshlight #naturallightphoto #nikond5300photography #aloochana #indiancurry #tasteofindia #wahhindia #legumes #eatwellbewell #foodstory #traditionalfood #feedfood #f52grams #todaysbreakfast #indianfoodbloggers
Steps
- 1
Soak black chickpeas in water and 1tsp salt for 8hrs/overnight.
- 2
Heat mustard oil in a cooker.Temper the oil with cumin seeds, dry red chillies, bay leaves and asafoetida. When the seeds crackle, add chopped potatoes and fry well.
- 3
Make a paste of dry masalas : turmeric powder,red chilli powder, coriander powder, kitchen king/chana masala and salt with a tsp of warm mustard oil.Add a tbsp lukewarm water to dilute the paste
- 4
Add it to the fried potatoes and mix well.Sauté the potatoes with masala for a few minutes until the masala starts leaving oil.
- 5
Add soaked chickpeas.Add water as per the desired consistency.Pressure cook it for 3-4 whistles or until both the chickpeas and potatoes are cooked well.
- 6
Add garam masala and serve hot with pooris/paranthas with a lime wedge and sliced onion
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