Prep time 10 minsCook time 40 minsTotal time 50 mins
Ingredients Dried chickpeas (chole or kabuli chana) - 3/4 cup
Water - 1 1/2 cups + 1/2 cup Spinach or palak - 5-6 cups, washed
Green chilies - 3-4 or to taste Tomato - 1 medium Cashew nut powder
- 1/4 cup Oil - 1 tablespoon Cumin seeds - 1/2 teaspoon Onion - 1/2
medium or 1/2 cup, chopped finely Ginger paste - 1 teaspoon Garlic
paste - 1 teaspoon Coriander powder - 1 teaspoon Garam masala - 1/2
teaspoon Kasoori methi - 1 teaspoon Salt - to tasteInstructions1.
Wash chickpeas under running cold water till water runs clear. Soak
them for 8-10 hours or overnight.2. Drain and then pressure cook it
with 1 1/2 cups of water and salt for 1 whistle on high + 20
minutes on medium-low heat. Or cook it till they are soft. Let the
pressure go down by itself.3. While chickpeas are cooking blanch
tomato and spinach. For that, bring about 5-6 cups of water to a
rolling boil. Add salt to it, then add spinach, cook for 3 minutes.
Drain all the water and run cold water to it so it stops cooking.4.
Now let the water comes to a boil again. Make a cross at the bottom
of the tomato. Blanch it into water for 4-5 minutes or till the
skin will start to comes off. Immediately drop into cold water to
stop cooking. Peel the skin off.5. Now first make cashew powder
into grinder. After that, puree the tomato. And then puree spinach
with green chilies. By this time chole should be cooked.6. Now heat
the oil in a pan on medium heat. Once hot add cumin seeds. Let them
sizzle a bit.7. Then add chopped onion. Add some salt and let it
cook till it becomes light brown.8. Add ginger paste, garlic paste.
Cook for a minute or till the raw smell of ginger garlic goes
away.9. Add pureed tomato. Cook till moisture evaporates.10. Add
coriander powder, garam masala and kasoori methi. Mix and cook for
a minute.11. Now Add pureed spinach and mix well.12. Once curry
comes a boil, sprinkle cashew nut powder. Mix it properly.13. Add
cooked chana and mix. Add water if needed to adjust the gravy
consistency. I have added 1/2 cup of water. Let it simmer for 5
minutes.14. Chana palak is ready to serve.
Sabut moong dal curryPrep time 1 hour 30 minsCook time 30
minsTotal time 2 hours Ingredients Whole green moong (whole green
gram) - 1/2 cup Water - 1 1/2 cups + 3/4 cup Oil - 1 tablespoon
Cumin seeds - 1 teaspoon Onion - 1/3 cup, chopped Tomato - 1/2 cup,
chopped Coriander powder - 1/2 teaspoon Cumin powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon Red chili powder - 1 teaspoon Salt -
to taste Lemon juice - 1 1/2 teaspoon or to taste Cilantro or
coriander leaves - few sprigs, chopped finelyInstructions1. Wash
the whole mung under running cold water till water runs clear.2.
Soak it in enough warm water for about 1 1/2 to 2 hours.3. After
soaking, discard the water, add moong to pressure cooker then add
fresh 1 1/2 cups of water. Close it with the lid, put the weight
on, turn on the heat on high. Let it cook for 1 whistle on high +
10 mins on medium-low. Let the pressure go down by itself and then
open the cover.4. While pressure is releasing, heat the oil in a
pan on medium heat. Once hot add cumin seeds, let them sizzle.5.
Then add chopped onions. And salt to speed up the process.6. Let it
cook till it becomes soft and translucent. Do not brown the
onions.7. Then add chopped tomatoes and mix. Cook for 1-2
minutes.8. Then add all spice powders (cumin powder, coriander
powder, turmeric powder, red chili powder).9. Mix it well and cook
for a minute. Few tomatoes will mash and few will hold the
shape.10. Then add boiled whole moong + 3/4 cups of water.11. Mix
well and let it simmer for 4-5 minutes. You can adjust the
consistency by adding more water or boiling the extra water as per
your preference.12. Turn off the stove and then add lemon juice.13.
Add chopped cilantro.14. Mix well and it is ready to serve.
