Chana With Gravy Recipe
Ingredients
| Kabuli chana | 1⁄2 Kilogram | |
| Soda bicarbonate | 2 Teaspoon (Leveled) | |
| Ghee | 1 Tablespoon | |
| Ground spices | ||
| Cumin powder | 2 Teaspoon (White Variety) | |
| Chili powder | 1 Teaspoon | |
| Ginger slices | 3 | |
| Water | 6 Cup (96 tbs) | |
| Red chili powder | 1 1⁄2 Teaspoon | |
| Salt | 4 Teaspoon | |
| Amchur | 8 Teaspoon | |
| Tamarind | 120 Gram | |
| Tamarind | 120 Gram | |
| Tomatoes | 250 Gram | |
| Onions | 4 Medium | |
| Green chilies | 8 | |
Nutrition Facts
Serving size
Calories 521 Calories from Fat 73
% Daily Value*
Total Fat 9 g13.1%
Saturated Fat 2.3 g11.4%
Trans Fat 0 g
Cholesterol 6.7 mg2.2%
Sodium 1633.2 mg68.1%
Total Carbohydrates 98 g32.7%
Dietary Fiber 20.5 g82%
Sugars 44 g
Protein 20 g39.4%
Vitamin A 19.3% Vitamin C 90%
Calcium 17.2% Iron 41.3%
*Based on a 2000 Calorie diet
Directions
1 In a bowl, soak the chana overnight in water with soda bicarbonate.
MAKING
2 In a pan, heat the ghee,.
3 Add in red chilli powder and soaked chana along with the water.
4 Boil until tender.
5 Add in the salt, amchoor, spices and cumin seed powder, mix it lightly.
6 Cut onions into slices.
7 Cut the tomatoes into medium pieces.
8 Cut the ginger into long strips.
9 In a bowl, soak tamarind in 1 1/2 cups of water.
10 Pass through a sieve and mix in red chilli powder.
SERVING
11 Serve the chana with onion, tomatoes, green chillies and tamarind pulp separately.
Chef
