Распечатать
E-mail
Рецепт Black chickpeas and potato semi-dry curry (kala chana aur aloo curry)
 |
Ингредиенты
- Dried black chickpeas or kala chana – 1 cup
- Potatoes – 2 (medium sized)
- Onions – 2 (chopped finely)
- Turmeric powder or haldi – 1/4 teaspoon
- FOR SEASONING
- Cooking oil – 4 tablespoons
- Mustard seeds or rai – 1/2 teaspoon
- 8-10 fresh curry leaves
- A pinch of asafoetida or hing
- Salt to taste
- TO BE GROUND TO A SMOOTH PASTE
- Whole red chillies – 3-4
- Urad dal – 3 teaspoons
- Grated coconut – 3/4 cup
- De-seeded tamarind chunk – 1/2 teaspoon
- HOW TO MAKE OR PREPARE BLACK CHICKPEAS WITH POTATO OR KALA CHANA AND ALOO CURRY RECIPE
View Full Recipe at Charu's Cuisine
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 344g | |
| Calories 754 | |
| Calories from Fat 570 | 76% |
| Total Fat 65.09g | 81% |
| Saturated Fat 13.4g | 54% |
| Trans Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 928mg | 27% |
| Total Carbs 41.91g | 11% |
| Dietary Fiber 8.0g | 27% |
| Sugars 7.39g | 5% |
| Protein 5.35g | 9% |
Leave a review or comment
Leave a review
Рецепты этого пользователя
%20and%20keep%20the%20cooked%20kala%20chana%20aside.%3C/p%3E%3Cp%3EWash%20and%20boil%20the%20potatoes%20with%20enough%20water%20till%20it%20is%20just%20tender%20to%20the%20tip%20of%20a%20knife.%20%20Drain%20the%20excess%20water%20and%20when%20the%20potatoes%20cool%20down%20to%20room%20temperature,%20peel%20and%20chop%20it%20into%20small%20cubes.%3C/p%3E%3Cp%3EIn%20a%20non%20stick%20pan%20or%20kadai,%20dry%20roast%20the%20urad%20dal%20and%20red%20chillies%20%20on%20low%20heat%20till%20the%20urad%20dal%20turns%20golden%20colour.%20%20Transfer%20the%20roasted%20red%20chillies%20and%20urad%20dal%20to%20a%20mixer.%20%20Add%20the%20grated%20coconut%20and%20tamarind%20chunk%20to%20it.%20%20Grind%20these%20ingredients%20with%20little%20water%20to%20a%20smooth%20paste.%20%20Set%20aside.%3C/p%3E%3Cp%3EMETHOD%3C/p%3E%3Cp%3ETo%20the%20same%20pan%20add%204%20tablespoons%20of%20%20oil%20and%20heat%20over%20medium%20flame.%20%20Add%20mustard%20seeds%20and%20when%20they%20begin%20to%20splutter,%20add%20asafoetida,%20curry%20leaves%20and%20onions%20and%20saute%20till%20the%20onions%20become%20translucent.%20%20Then%20add%20the%20coconut%20paste%20from%20the%20mixer%20and%20mix%20well.%3C/p%3E%3Cp%3EAdd%20turmeric%20powder%20and%20salt%20and%20mix%20well.%20%20Bring%20to%20a%20nice%20boil.%20%20Add%20the%20cooked%20kala%20chana%20and%20chopped%20potatoes%20and%20stir%20to%20combine%20well.%20%20If%20the%20mixture%20is%20dry,%20add%20little%20water%20(here%20you%20can%20use%20the%20strained%20water%20kept%20aside)%20and%20mix%20well.%20%20Reduce%20the%20heat%20and%20simmer%20for%205-6%20minutes%20till%20the%20chana%20dal%20is%20well%20absorbed%20in%20the%20gravy%20and%20you%20get%20a%20medium%20consistency.%20%20This%20dish%20thickens%20further%20as%20it%20cools%20down.%20%20Switch%20off%20the%20flame.%3C/p%3E%3Cp%3EServe%20the%20black%20chickpeas%20with%20potato%20curry%20with%20rotis%20or%20rice.%3C/p%3E){kind=link}