Sukhi(Dry) Channa with Lemon Wedges
Recipe posted by Anuradha Prasanna on 20/12/2015
INGREDIENTS
Kabuli(White) Channa: 1.5cup
Tomato: 3big
Onion: 2medium
Ginger: 2inch
Green Chilli(deseeded): 1
Jeera: 1tsp
Red Chilli Powder: 1tsp
Garam Masala: 1tsp
Coriander Powder: 1tsp
Amchur Powder: A pinch
Coriander Leaves: 1/2tbsp
Salt to taste
Oil: 1/2tbsp
METHOD
Soak White Channa overnight(maximum 10hrs).
Now in a cooker cook it for 5 to 8 whistles.
Don't discard the water.
In a kadai, heat oil, splutter jeera, add the onions and sauté until it turns soft.
Now add tomato and sauté until it turns mashy.
Add the boiled water of channa(1/2cup), channa, spice powders, ginger, green chilli and coriander leaves, on medium flame stir it on intervals until the water evaporates completely.
Turn off the stove and serve hot with lemon wedges(slices)
Recipe posted by Anuradha Prasanna on 20/12/2015
INGREDIENTS
Kabuli(White) Channa: 1.5cup
Tomato: 3big
Onion: 2medium
Ginger: 2inch
Green Chilli(deseeded): 1
Jeera: 1tsp
Red Chilli Powder: 1tsp
Garam Masala: 1tsp
Coriander Powder: 1tsp
Amchur Powder: A pinch
Coriander Leaves: 1/2tbsp
Salt to taste
Oil: 1/2tbsp
METHOD
Soak White Channa overnight(maximum 10hrs).
Now in a cooker cook it for 5 to 8 whistles.
Don't discard the water.
In a kadai, heat oil, splutter jeera, add the onions and sauté until it turns soft.
Now add tomato and sauté until it turns mashy.
Add the boiled water of channa(1/2cup), channa, spice powders, ginger, green chilli and coriander leaves, on medium flame stir it on intervals until the water evaporates completely.
Turn off the stove and serve hot with lemon wedges(slices)
