Nenua With Chana
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Author johsna69 Yield No Value
Published Sep 28, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Onions Standing Time 1 hour

Recipe of Nenua With Chana

Ingredient Name Quantity Unit
Chana (black Gram) 1.5 Cup
Jhingni/ Nenua 1000 Grams
Onion (chopped Finely Lengthwise 1 Large
Khaane Wala Soda 2 Pinch
Jeera 1/2 Teaspoons
Tejpatta (Bay Leaves) 2 Numbers
Red Chilly 2 Numbers
Haldi Powder 1 Teaspoons
Dhania Powder 1 Teaspoons
Jeera Powder 1/2 Teaspoons
Red Chilly Powder 1 Teaspoons
Salt To Taste


Pressure cook the chana with khaane wala soda and 1 tsp salt in 1.5 litre water for 5 minutes ( suit to your pressure cooker timings) or till the chana gets a little tender but its shape is intact. It must not get so tender that it breaks. Drain out the chana. Heat the 4 tbsp oil in the karaahi, and put jeera, tejpatta into it. When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish. Add all the powdered masalas. Saute for 2 minutes. Add the jhingni, chana, and salt. Saute everything for 5 minutes then cook it covered on low flame till Jhingni gets tender. Put off the flame and serve the subzi with chapaatis or rice-daal-papad-desi ghee.
Posted Sep 28, 2007

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