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Sunday, 20 December 2015

Sukhi (Dry) Channa

Sukhi(Dry) Channa with Lemon Wedges
Recipe posted by Anuradha Prasanna on 20/12/2015

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

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)