Monday, August 18, 2008

Kala Chana Sabzi / Chane Upkari

Chana sabzi is made during many festivals or special occasions. During Ganesh Chaturthi, this is served as prashad. This is one of my favorite sabzi's and I even have it as a snack with tea.


1 1/2 cup kala chana
2 tablespoon grated coconut
3 green chilies
2 teaspoon mustard seeds
salt for taste
1/2 teaspoon sugar
1 tablespoon oil
5 pinches asafoetida
10-12 curry leaves or kadipatta

Wash and soak the kala chana for 8 to 10 hours or overnight. Pressure cook it with 1/2 teaspoon salt for 2-3 whistles or till soft. In a pan add oil, asafoetida and mustard seeds. When the mustard seeds splutter, add slit green chili and curry leaves. Fry for a minute and add the boiled chana. Don't discard the water which was used to boil chana. You can make saar or chana rasam out of this. Add salt and sugar as per taste. Add a cup of water and cook the chana for 10 minutes. Garnish with coconut and serve hot with rice or roti.

Preparation time: 20 minute excluding the soaking time
Serves: 3-4

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