Chana ghasi recipe _ hungryforever

17319-Slide2

Chana Ghassi and a bowlful of steamed rice – now, that’s what I’d call a homely and sumptuous meal! Dry roasted spices and coconut make a wonderful masala to flavour boiled kala chana, which has a rich yet soothing flavour and texture due to the interplay of mellow coconut with aromatic spices. Make sure you add some water when cooking the chana and masala together, as this is a semi-dry subzi and not a dry one.

Instructions

Combine


all the ingredients together, except the kala chana, in a broad non-stick pan and dry roast on a medium flame for 3 to 4 minutes, till golden brown in colour.

Allow the mixture to cool completely.

Once cooled, blend in a mixer along with ½ cup of water to a smooth paste.

Heat the broad non-stick pan, add the prepared paste, ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

Add the boiled brown chick peas and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.

Serve hot with steamed rice.

Latest Food Stories

7 Weird Cocktails That Will Turn You Nutty This Weekend November 20, 2015

Pieces of Selfie Toast and Selfie Cookies Are Actually A Thing! November 20, 2015

Live Out All Your Wildest Dessert Fantasies At The Dessert Garden In Mumbai This Weekend November 20, 2015

Ditch Your Cutlery And Bite Into This Insane Spaghetti & Meatball Cone! November 20, 2015

Dinner Just Got A Little Wormy November 20, 2015

Sign up for our free weekly newsletter