A simple, nutritious dish.
Simple, nutritious and delicious.
This is definitely one of these meals that you can vary endlessly. I provide the recipe hereby, with some suggestions of what you might change:
- 1/2 Tsp cumin seeds, or 1 TSP Panch Puran
- 1 cup onions, finely cut-up
- 1-2 green chili, chopped or slit
- 1 cup dry (Kala Chana), rinsed, and soaked 6-8 hours or overnight
- 3/4 to 1 cup tomatoes, chopped or pureed - 2 medium 200 grams
- 1-1/2 Tsp ginger/garlic paste, or 3 garlic cloves + 1/2" ginger, ground
- optional: cut up stems (1/4") of kale or collard greens, cooked with the kala chana.
- optional: one sliced carrot (to sweeten the tomato flavor)
- 2 cups of water
- 1/2 - 3/4 Tsp Garam Masala
- 1/2 Tsp Red Chili Powder
- 1/4 Tsp Turmeric Powder
- 1-1/2 Tsp Coriander Powder
- 1/2-1 Tsp salt (depending on your religion)
- Briefly roast the spices (cumin or panch puran), in a stainless steel skillet.
- Add the onion and green chili, and chopped kale stems if using, and a 1/2 cup of water with Yondu.
- Sautée until soft.
- Add the ginger and garlic, sautée for one minute
- Pour 1 cup of tomato puree or chopped tomatoes
- Sautée and stir for a minute
- Add the Garam Masala and other spices. Sauté 2-3 minutes
- Add the soaked Kala Chana and 2 cups of water
- Pressure cook 35 mins (or 40 mins if beans are older).