Black Chana and Potatoes in Gravy
by Katy Damania and Arni Balsara
Another favourite of the family. Ghode na chana for my family (is what my mamaiji used to say). Another complete chapter in my book of incomplete chapters. And yes I didn\\\'t get thrown out. My mum and cook are used to having me in the kitchen halting the cooking process several times so that I can measure properly with teaspoon in one hand and tablespoon in the other.
- 250gms black chana
- 2 medium onions finely chopped
- 2 medium chopped potatoes
- 2 medium tomatoes finely grated
- 3 teaspoons MTR sambhar powder
- 1.5 teaspoon ginger garlic paste
- 1 teaspoon powdered cumin
- Half teaspoon turmeric powder
- Three fourth teaspoon garam masala
- Coriander finely chopped
- Oil as per requirement
- Salt as per requirement
- Water as per requirement
Method
Soak chana for 2 full days and change the water 3 times a day.
In a non stick pan pour oil and fry onions till golden brown on medium flame.
Add the rest of the ingredients along with salt to the browned onions in the non stick pan on lowest flame setting and stir for a few minutes till the spices leave the sides of the non stick pan.
Add chopped coriander and cook for a few seconds on the lowest flame setting.
Add potatoes and stir.
Fry the potatoes for a few seconds on the lowest flame setting.
Pour all the non stick pan ingredients in the pressure cooker.
Add water to the cooker till the black chana are fully soaked.
Check for salt if needed add more.
Cover the pressure cooker and put the whistle on.
Turn gas on high.
When the steam starts to form on the lid put the gas on the lowest flame setting and cook for a further twenty minutes.
After that garnish with sali and it\\\'s ready to be eaten with either Chapattis or bread.
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
Pinky Dadachanji