AOC


April 05, 2018

Prep: 15 mins
Cook: 30 mins
Yields: 8 Servings

Ingredient


1 Cup Kale Channa ( Soaked overnight ) 1 tsp Cumin Seeds , 2 Cinnamon Stick , 3 Bayleaf, 2 Mathaniya chilli, 2 tsp Garlic Paste , 1 tsp Ginger Paste , 1 Cup Curd, 2 tbsp Gram Flour , 1 tsp Red Chilli Powder , 1/2 tsp Turmeric Powder , 1 tsp Cumin Powder , 1 tsp Coriander Powder , Salt to taste , 2 tsp Mustard oil, Tempering 2 tbsp Ghee , 1 tsp Mustard Seeds , A pinch of asafoetida , 2-3 whole Mathania Chillies .

Procedure

Firstly boil the soaked channa with little salt till cooked . Remove half of them and crush the rest half of it . In a pan , heat mustard oil , add the whole spices and the chillies . Allow to splutter . Then add the ginger garlic paste and cook till done . In a bowl , take Curd , add the dry spices and gramflour and whisk it . Add this to the ginger garlic paste and keep stirring . Cook till it is done . If needed add little water . The consistency has to be thick . Add the crushed channa and mix well . Add little water and bring to a boil . Then add the rest of the channa and cook for some time till it’s done . For the tempering , heat ghee , add the Asafoetida, Mustard Seeds and the chillies and allow to splutter . Add to the pan . Stir well . Garnish with coriander leaves !!

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