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Channa Khatta
Method
- Boil black grams (channa).
- Heat oil, asafetida powder, fenugreek powder, coriander powder, turmeric powder, red chilli powder and salt.
- Dissolve besan in 3 tbsps. of water and mix thoroughly.
- Add this mixture and tamarind water and bring to a boil.
- Add boiled black channa, amchoor powder and 2 1/2-3 cup of water.
- Boil it for 10-15 mins on medium flame. Serve hot.
Ingredients:
100 g - black chana, soaked overnight
2 tbsp - oil
1/4 tsp - asafetida (hing)
1/4 tsp - fenugreek powder
1/2 tsp - coriander powder
1/2 tsp - turmeric powder
1/2 tsp - red chilli powder
1 tbsp - besan (gram flour)
1/2 cup - tamarind water
1 tbsp - amchoor (dry mango powder)
2 1/2 to 3 cups - water
salt to taste
100 g - black chana, soaked overnight
2 tbsp - oil
1/4 tsp - asafetida (hing)
1/4 tsp - fenugreek powder
1/2 tsp - coriander powder
1/2 tsp - turmeric powder
1/2 tsp - red chilli powder
1 tbsp - besan (gram flour)
1/2 cup - tamarind water
1 tbsp - amchoor (dry mango powder)
2 1/2 to 3 cups - water
salt to taste
RECIPES BY REHANA KHAMBATY
