Yesterday, 1st Nov, I was so busy designing my new blog and forgot to update what I had cooked. So here is what I prepared and enjoyed eating.
Spicy Kabuli Channa with Rice.. preparation time: 10mins & cooking time: 15mins
Required ingredients:
White Channa -- 1 medium bowl, soaked ovenight and pressue cooked with 1 whistle. You can add a pinch of salt while cooking. Remove excess water and keep only the channa aside.
2 Medium Onions -- you can either slice or dice them.. any shape of your choice.
1 medium capsicum -- slice or dice them
1/2 lemon (extact as much as juice possible)
2 tbl spn dhaniya
3 or 4 medium chillies (as much spicy you require)
pinch of hing & turmuric
roasted groundnut (optional) (take a non stick pan, and add handful of groundnuts and keep tossing them)
1 tspn mustard
1 tspn jeera
5-6 curry leaves (karabeevu)
oil & salt
corriander to garnish
Procedure:
grind dhaniya, chillies, salt, hing together. then add groundnut and make a coarse powder.
take a kadai, add oil, then add mustard, allow them to splutter and then add jeera.
add onion and saute them for 2-3mins, then add capsicum, saute both for 3mins. dont cook them till they are very soft. allow them to be crunchy.
add the grinded mixture and mix them in oil nicely. they should mix well with onion and capsicum.
Spicy Kabuli Channa with Rice.. preparation time: 10mins & cooking time: 15mins
Required ingredients:
White Channa -- 1 medium bowl, soaked ovenight and pressue cooked with 1 whistle. You can add a pinch of salt while cooking. Remove excess water and keep only the channa aside.
2 Medium Onions -- you can either slice or dice them.. any shape of your choice.
1 medium capsicum -- slice or dice them
1/2 lemon (extact as much as juice possible)
2 tbl spn dhaniya
3 or 4 medium chillies (as much spicy you require)
pinch of hing & turmuric
roasted groundnut (optional) (take a non stick pan, and add handful of groundnuts and keep tossing them)
1 tspn mustard
1 tspn jeera
5-6 curry leaves (karabeevu)
oil & salt
corriander to garnish
Procedure:
grind dhaniya, chillies, salt, hing together. then add groundnut and make a coarse powder.
take a kadai, add oil, then add mustard, allow them to splutter and then add jeera.
add onion and saute them for 2-3mins, then add capsicum, saute both for 3mins. dont cook them till they are very soft. allow them to be crunchy.
add the grinded mixture and mix them in oil nicely. they should mix well with onion and capsicum.
add channa now. mix it well with the remaining stuff in the kadai slowly.
add curry leaves and again saute the entire mixture for 5mins.
garnish with corriander.
squeeze the lemon before eating with rice.
Serve it with hot rice.
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