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Description:
Well Cooked & Spiced Kala Chana With Potato Slice
Preparation:
1) Soak washed Kala Chana in 3 Cups of Hot Water for 4 hours.
2) Finely chop Tomatoes & Onions.
3) Boil Potatoes and cut into Finger Slice.
Cooking:
1) Take soaked Kala Chana with Water in pressure cooker, add Salt and cook for 4 whistle on high flame.
2) Drain excess water in strainer.
3) On medium flame heat Oil in non-stick pan.
4) Add Mustard Seeds, Cumin Seeds, Asafoetida, Turmeric Powder, Chopped Tomatoes, Chopped Onions & Salt and mix well.
5) Add Red Chilli Powder, Coriander Cumin Powder & Finger Sliced boiled Potatoes and mix thoroughly.
6) Cover & cook for approx 5 mins.
7) Add Chopped Green Chilies, Boiled Kala Chana, Sugar, Lemon Juice & 1 Cup of Water and give it a good stir.
8) Turn on high flame and cover & cook for approx 8 mins., until required consistency.
9) Turn off flame, add Chopped Cilantro and mix thoroughly.
Serve For: 4 Person
Total cooking time: 30 mins.
Garnishing:
Serve Hot With Bread Toast
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Oil | 4 Tablespoon |
|
| Black Gram Whole ( Kala Chana ) | 200 Gms | |
| Red Chilli Powder | 2 Teaspoon | |
| Chopped Green Chilies | 2 Tablespoon | |
| Sugar | 2 Teaspoon |
|
| Finger Slice Boil Potato | 100 Gms |
|
| Chopped Tomatoes | 1 Cup |
|
| Chopped Onion | 1 Cup | |
| Coriander Cumin Powder | 1 Teaspoon | |
| Lemon Juice | 1 Tablespoon |
|
| Mustard Seeds | 0.5 Teaspoon | |
| Cumin Seeds | 0.5 Teaspoon | |
| Turmeric Powder | 0.25 Teaspoon | |
| Chopped Cilantro | 0.25 Cup |
|
| Asafoetida ( Hing ) | 0.25 Teaspoon | |
| Salt | As Required to Taste |
|
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