With my parents visit to US ended 2 weeks back and now that frequency of me stepping into Kitchen has increased, I like to go for simple, quick, easy recipes!!
Especially after a long day at office and missing my 18 month daughter who has started day-care, for almost 10 hrs at stretch, spending time in Kitchen has become challenging.
This is a quick recipe I experimented upon the other day and fixed a quick dinner for the entire family.
Everyone liked it expect that as always my husband complained of not putting aloo in it. He is a big aloo fan and likes this Carbohydrate loaded root in almost everything. Nevertheless it turned out tasty even without aloo and I finally managed to get some brownie points for this recipe from my office lunch buddies :)
Ingredients
- 1 cup Kala Chana (soaked overnight)
- 1 string of curry leaves
- 1 big bunch of Coriander Leaves
- 1 medium size tomato
- 2 tsp Cumin seeds
- 1 inch ginger
- 1/2 lemon juice
- 1 tsp sugar
- 2-3 dry red chilies
- 3-4 green chilies
- 1 tsp mustard seeds
- pinch of hing
- 1 tsp Turmeric
Method:-
- Pressure cook the Chana.
- Make a paste of Coriander, Tomato, cumin seeds, ginger, green chilies, lemon juice, salt and sugar in a blender.
- Heat oil in a pan.
- Temper it with mustard seeds, cumin seeds, hing, red chilies and curry leaves.
- Pour the coriander paste over the oil and fry it.
- Now add turmeric, boiled Chana and little salt.
- Let it cook well till oil leaves side of the pan.
Enjoy with Rotis or Rice!!
Happy Cooking!!
-Namita
