Channa Ki Sabzi
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Author asini85 Yield No Value
Published Nov 4, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 Minutes
Ingredient Other Standing Time 1 hour

Recipe of Channa Ki Sabzi

Ingredient Name Quantity Unit
Channa (red) (soak For 4 Hours In Water) 2/3 Cup
Curry Leaves Stalk 1 Numbers
Coriander Leaves Finely Chopped 1 Teaspoons
Red Chilli Powder 1 Teaspoons
Dhania (coriander Seeds) Powder 3/4 Teaspoons
Amchoor Powder 3/4 Teaspoons
Turmeric Powder 1/4 Teaspoons
Wheat Flour 1/2 Teaspoons
Each Mustard And Cumin Seeds 1/2 Teaspoons
Asafoetida 3 Pinch
Salt To Taste
Oil 1 Tablespoons


Add plenty of water and pressurecook channa till very tender to touch. (Approx. 4 whistles should suffice). Cool cooker before opening lid. Drain, wash with running water, drain, keep aside. Mix all dry masala and salt in 1/2 cup water. Heat oil in heavy saucepan. Add seeds, curry leaves, asafoetida. Allow to splutter. Add masala mixture, cooked channa, 1/4 cup water, and mix well. Bring to boil, reduce heat, simmer covered for 3-4 minutes. When almost all water evaporates, sprinkle flour, mix and remove from fire. Cover and keep aside for 2-3 minutes. Pour into serving dish, garnish with chopped coriander. Serve hot with rice or chapathi.
Posted Nov 4, 2007

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