Chana And Dhingri Curry Recipe
Ingredients
| Kabuli chana | 250 Gram | |
| Turmeric | 1⁄2 Teaspoon | |
| Black pepper | 1⁄2 Teaspoon | |
| Ground spices | ||
| Onion | 200 Gram | |
| Garlic | 1 Clove (5 gm), ground | |
| Salt | To Taste | |
| Ghee | 1⁄2 Cup (8 tbs) | |
| Dhingri | 60 Gram | |
| Red chili powder | 1⁄2 Teaspoon | |
| Coriander leaves | 2 Teaspoon, chopped | |
| Tomatoes | 200 Gram, skinned | |
| Ground ginger | 1 Teaspoon | |
Nutrition Facts
Serving size
Calories 323 Calories from Fat 165
% Daily Value*
Total Fat 19 g29.1%
Saturated Fat 10.3 g51.5%
Trans Fat 0 g
Cholesterol 43.6 mg14.5%
Sodium 81.2 mg3.4%
Total Carbohydrates 32 g10.5%
Dietary Fiber 8.8 g35.2%
Sugars 7 g
Protein 9 g18.7%
Vitamin A 8.8% Vitamin C 16.4%
Calcium 6.1% Iron 18%
*Based on a 2000 Calorie diet
Directions
1 In two different bowls, soak white mushroom and chana separately overnight.
MAKING
2 Cut the mushrooms into small pieces.
3 In a pan, boil the chana in salted water until tender.
4 In a pan, heat the ghee,.
5 Add in chopped onion and fry until light brown,.
6 Add in ground garlic.ginger and 1/2 cup water.
7 Add in chopped tomatoes, turmeric, red chilli powder and salt and stir till onion is tender.
8 Add in the boiled chana and mushrooms .
9 Pour in 1 litre of water and cook on a low heat until the gravy is thick.
10 Stir in coriander and ground spices.
SERVING
11 Serve hot.
Chef
