|
Chane
Jaiselmer Ke
|
| Cuisine :
Rajasthani |
Taste
:
Medium |
| Category
: Veg |
|
|
| Ingredients |
Quantities |
| Bengal
Gram, Black (kale Chane) |
1 cup |
| Oil |
2 tbsps. |
| Pure
Ghee |
2 tbsps. |
| Cumin
Seeds |
1 tsp. |
| Cinnamon |
2 inches |
| Cloves |
5-6 |
| Black
Cardamoms |
2-3 |
| Asafoetida |
1/4 tsp. |
| Green
Chillies (chopped) |
3-4 |
| Yogurt |
1
1/2 cups |
| Bengal
Gram Flour (besan) |
4 tsps. |
| Coriander
Powder |
2 tsps. |
| Red
Chilli Powder |
1 tsp. |
| Turmeric
Powder |
1 tsp. |
| Garam
Masala Powder |
1 tsp. |
| Chaat
Masala |
2 tsps. |
| Salt |
to
taste |
| Onions |
1 medium |
| Coriander
Leaves (chopped) |
1 cup |
|
| Method
of preparation |
Soak Bengal gram overnight in four
cups water.
Drain, add six cups of water and
pressure cook till done. Mash the
grams slightly.
Heat ghee and oil, add cumin
seeds, when they crackle add the
whole garam masala, fry for one to
two minutes.
Add asafoetida and chopped green
chillies, sauté.
Mix yogurt, gram flour,one cup
water and dry spices and add to the
sautéed whole garam masala.
Keep stirring till it boils. Add
the grams along with the water they
were boiled in. Add salt to taste.
Mix well.
Cover and simmer for eight to ten
minutes.
Serve hot garnished with chopped
coriander leaves and onion rings.
|
| Serves
number of people : 04 |
| Proteins :
11.0
gms |
Carbohydrates
:
29.1
gms |
| Fats
:
23.0
gms |
Calories
per serving : 375
kcals |
| By-
Mrs. Neetu Prakash |
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