vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Nenua With Chana

Nenua With Chana
Tindora and channa masala

Tindora And Channa Masala

combination of tindora and channadal with spices....

Kheema Channa dal

Kheema Channa Dal

Keema channa dal is a yummy and spicy dish. Keema or minced meat cooked with channa dal i...

Bitter Gourd Masala Vadas

Bitter Gourd Masala Vadas

Crispy and delicious bitter gourd masala vadas recipe is the best way to include the good...

BLACK WADA SANDWICH

Black Wada Sandwich

This is a special south indian style vada can be had for breakfast, snack and it is also ...

PUMPKIN SAMBAR UDUPI STYLE

Pumpkin Sambar Udupi Style

This is a very aromatic sambar recipe prepared with pumpkin and served with rice and idly...

MOONG DAL KA BHAJIYA

Moong Dal Ka Bhajiya

Moong dal ka bhajiya is a snack recipe. When you don't want to have something as heavy as...

Nenua With Chana Recipe, How To Make Nenua With Chana Recipe

It is a vegetarian side dish recipe from uttar Pradesh. Learn the recipe of Nenua With Chana by vahchef.

It is a curry recipe wherin nenua is cooked along with blackgram and spices and is served with chappati or rice.

 

 
Read More..

About Recipe

How to make Nenua With Chana

(89 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
10 mins		 Total time
20 mins
Nenua With Chana
Author : Vahchef
Main Ingredient : Chana dal
 Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Nenua With Chana
• Chana (black gram) - 1.5 cup.
• Nenua (sponge gourd) - 1 kg.
• Onion (chopped) - 1 number.
• Baking soda - 2 pinch.
• Cumin seeds - half tea spoon.
• Bay leaves - 2 numbers.
• Dry red chili - 2 numbers.
• Turmeric powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - half tea spoon.
• Red chili powder - 1 tea spoon.
• Salt - to taste.
• Oil - as required.
• Water - as required.
Method:
  • Pressure cook the chana with bakingsoda and 1 tsp salt in 1.5 litre waterfor 2-3 whistle. It must not get so tender that it breaks. Drain out the chana.
  • Heat 4 tbsp oil in the karaahi, and put cumin seeds and bay leaves into it.
  • When the cumin seedsbegins 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.
  • Then add the nenua, chana, and salt. Saute everything for 5 minutes then cook it covered on low flame till nenuagets tender.

Serve the subzi with chapaatis or rice-daal-papad-desi ghee.





Cooking with images





Articles


 

 


 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter