How it works
|
BLACK CHANA |
Send this recipe to someone special... |
| |
|
| Preparation time ([days] hrs:min): |
00:30 |
| Cooking time ([days] hrs:min): |
00:20 |
| Number of servings: |
4 |
Rajama, Chana Dal with Cashew Nut Curry, Black Channa.
|
| Suitable occasions: |
Gift-A-Dish |
| List of ingredients: |
Calculate grocery list for multiple recipes |
| No. |
Ingredient |
Qty |
Measure |
Wt.(gms) |
| 1 |
Chick Peas |
1/4 |
cup |
50.00 |
| 2 |
Tea bag |
1/4 |
|
|
| 3 |
Vegetable Oil |
0.08 |
cup |
22.69 |
| 4 |
Onions |
1/4 |
medium |
|
| 5 |
Chopped Onion |
1/8 |
cup |
20.00 |
| 6 |
Ginger Piece (1 inch in length) |
1/4 |
|
|
| 7 |
Green Chilis |
3/4 |
large |
|
| 8 |
Garlic Paste |
1/4 |
teaspoon |
1.75 |
| 9 |
Coriander Leaves (dhaniya) |
1/4 |
fistful |
|
| 10 |
Sugar |
1/4 |
teaspoon |
1.00 |
| 11 |
Pomegranate seeds |
1/4 |
teaspoon |
1.00 |
| 12 |
Salt |
|
to taste |
0.25 |
| 13 |
Cloves (Whole) |
1 |
|
|
| 14 |
Cinnamon Sticks (flat) |
1/4 |
inch |
0.64 |
| 15 |
Cardamom |
1/2 |
|
|
| 16 |
Coriander seeds |
1/4 |
teaspoon |
0.45 |
| 17 |
Cumin Seeds (Cumin, Jeera) |
1/8 |
teaspoon |
0.26 |
| 18 |
Black pepper corns (pepper corns) |
11/4 |
|
|
| 19 |
Shajira (Caraway Seeds) |
0.06 |
teaspoon |
0.25 |
| 20 |
Nutmeg |
|
pinch |
0.25 |
| Cooking procedure: |
Soak chick peas overnight and cook in sufficient
water until cooked well. Drop tea bag in 1/4 cup
of hot water, let it seep for 2 minutes. Remove
and discard tea bag. Retain the water.
Grate medium sized onion, julienne ginger, slice
green chilis length-wise and keep aside.
Heat cloves, cinnamon, cardamom, coriander seeds,
cumin seeds, black pepper corns, shajeera and
nutmeg in a skillet, on medium heat, while
stirring constantly for 5 to 7 minutes. Remove
from heat, powder and keep aside.
Heat oil in a skillet and when oil is hot add
grated onion, garlic paste, ginger pieces, green
chili and sugar. Fry until onion turns pale
brown.
Now add boiled chick peas and powdered spices and
fry on medium heat for 5 minutes. Next add 1/2
cup of water, water seeped with tea and
pomegranate seeds to the skillet and cook on low
heat until all the water evaporates.
Garnish with 1/2 cup of chopped onion pieces and
chopped coriander leaves. Serve very hot. |
| Any additional information: |
Goes well with puri, paratha, naam and any kind
of flat bread.
In case pomegranate seeds are not available you
may use dry mango powder called "aamchur" in
Hindi. This is available in most Indian grocery
stores. Use 1 tsp. of this powder. |
|
