Coriander Chickpeas spicy Curry( Dhaniya Chana Masala Curry)

 

Many people like the taste of boiled Chickpeas/ Garbanzo beans/Chana. My kids love, if I make any dish with boiled chickpeas. It has very good nutritional values of fiber and calcium.

Chana masala curry is a very popular dish in Northern part of India. This Coriander Chickpeas spicy curry has unique taste and procedure. You can eat this curry with Chapathi, Poori, Roti, Vegetable rice or even with South Indian popular dishes Dosa, Appam or Puttu as well. So everyone can try this curry and enjoy with your favorite dish.

Ingredients:

• 1 cup Chickpeas/Garbanzo beans/Chana
• 2 small size potatoes
• 2 small size carrots
• 1 small size onion
• 1tsp. Ginger garlic paste
• 2 tbsp. oil
• 1 tbsp. butter
• 1tsp. Cumin seeds
• 1 big bay leaf
• 1 tsp. turmeric powder
• 1 tsp. store brought Chana masala powder or normal masala powder.
• Masala ingredients:
• 1 ½ tbsp. Poppy seeds
• 1 tsp. Fennel seeds/Somp
• 4 cloves
• 1 small Cinnamon stick
• 1 small size onion
• 3-4 green chilies
• 2 small size tomatoes
• 1 ½ tbsp. grated coconut
• 1 bunch Coriander leaves
• Salt to taste

Procedure:

• Soak Chickpeas 8-10 hours and then wash it and boil in a pressure cooker with sufficient water up to 6 pressures.
• Slice potatoes length wise and cut carrots like round pieces.

• Chop onions, tomatoes and green chilies.
• Wash coriander leaves and chop them.
• Dry roast poppy seeds, fennel seeds, cloves and Cinnamon stick in a pan until color changes; take this out and cool it down.

• In the same pan put 1 tsp. of oil and add half of the chopped onions, green chilies fry them for a while; once onions turns golden brown color then add coconut and fry it for a while. Take this out in a separate plate and cool it down.
• Slightly toss chopped coriander leaves and tomatoes in the same pan with 1 tsp. of oil. Keep it aside and cool it down.

• Now in a blender grind the above roasted and fried items altogether like a chutney texture with little bit water.

• Now warm up the pressure cooker/pressure pan, put the remaining oil, Cumin seeds, and the remaining sliced onions. Once onions turns golden brown color then add ground masala; fry it well until the oil comes out from the surroundings of the gravy.

 

• Now add sliced potatoes, carrots and boiled chana along with the boiled water in the pressure cooker/pressure pan, then add Chana masala powder, Turmeric powder, Bay leaf, Salt and little bit amount of water. Close/cover the cooker with the cooker lid and cook for 1 to 2 pressures. Now switch off the heat.

• Open the pressure cooker once pressure releases then stir it nicely and add 1 tbsp. butter and cook it for a while without covering the lid. Now you can take this curry in to the serving dish and enjoy with your favorite dish.

Sabudhana/Saggubiyyam Kichidi

 

Sabudhana Kichidi is a Maharashtrain dish. I learnt this recipe when I was staying in Pune, India. This recipe is mildly spicy and crunchy of peanuts. I have used the boiled potato for extra taste. You can serve this as a Morning Breakfast or evening snack or when you complete the fasting and need to eat very light food for good digestion.

 

Sabudhana Kichidi

Note: For this dish use medium size Sabudhana only, don’t use small size one.
 Ingredients:

• 1 ½ cup Sabudhana/Tapioca/Saggu biyyam
• 2 tbsp. Roasted peanuts
• 1 tbsp. Fresh coconut
• 1 medium size green chilly
• 1 medium size boiled Potato
• Salt as per your taste
• 1/2tsp Turmeric powder
• 1 tsp. Mustard seeds
• 1 tsp. Cumin seeds
• Curry leaves few
• 1 tbsp. Oil
• Coriander leaves for garnishing

Procedure:

• Thoroughly wash Sabudhana 2 times, and then soak in 1 cup of water for about 5 minutes.
• Now drain the water completely and sprinkle little bit of water on the soaked Sabudhana. Then cover it and leave it for about 4 to 5 hours.

Soaked Sabudhana

• Before starting the process, grind roasted peanuts coarsely, keep it aside.
• Then grind together coconut and green chilies without water, keep it aside.
• Peal & dice the boiled potato and keep it aside.

Green chili & coconut mix, Peanut powder, and diced potato

• Now heat the wide non-stick pan then add oil.
• Once the oil warms up then add Mustard seeds, Cumin seeds and Curry leaves.
• Now add diced potato, turmeric powder; mix it well and cook it for a while.
• Now add the soaked Sabudhana, coarse peanut powder, Coconut Chili mixture and little bit Salt.
• Stir it gently and make sure that Sabudhana shouldn’t stick to the pan and apply few drops of oil to avoid Sabudhana sticking to the pan.
• Put a lid and cook it for about 5 to 6 minutes. Stir is occasionally.
• Finally switch of the heat and garnish with Coriander leaves.

Dhokla

Dhokla is a Guajarati dish served as breakfast. Guajarati’s make different varieties of Dhokla. My recipe is instant Dhokla and it is very easy to make.
 

Ingredients:

· Gram flour/Besan      2 cups.
· Water                        1 cup.
· Sugar                        1 tsp.
· Turmeric                    ½ tsp.
· Chili & Ginger paste   2 tsps.
· Baking soda less than ½ tsp.
· Eno fruit salt                2 tsp.
· Lemon                         ½ slice juice.
· Oil                               1 tsp.
· Salt                             1 ¼ tsp.

Seasoning ingredients:
· Oil                    1 tsp.
· Mustard seeds 1 tsp.
· Asafetida/hing  2 pinches.
· Curry leaves     few.
 



Procedure:

• Sift gram flour in wide bowl.
• Whisk thoroughly by adding one by one ingredient mentioned above to the gram flour except Eno fruit salt and oil.
• For softness, prepare a liquid solution with 1 tsp. of oil and 2 tsps. of water in a small bowl.
• Add the above liquid solution to the Besan batter and whisk it completely like a smooth paste.
• Now add Eno fruit salt at this stage. Light fermentation happens.
• Take a steamer/cooker, pour 2-3 cups of water in it and put a small bowl inside the cooker. This small bowl will work as a stand.
• Pour this batter in an oil greased wide vessel and cover it. Now place this vessel inside the arranged cooker and steam it like an Idly about 15 to 20min. (Don’t put the whistle)
• Now check whether it has completely cooked it or not, then remove the vessel from steamer/cooker and place it separately (to cool down).
• For seasoning take a pan add oil and mustard, once mustard starting splutter then add hing and curry leaves immediately. Switch off the flame and then add 1tbsp. of water in the seasoning, and pour that mixture on the cooked Dhokla.
• Cut into desired shape and size serve with coriander chutney.

Note:

Don’t add too much baking soda.
Please add water in seasoning because while eating you won’t feel hardness.
Please cover the vessel when you put in cooker/steamer.
Please follow my coriander chutney recipe.