Kakharu Phula Bara ( Pumpkin Flower Fries )

We Odias will eat anything as long as it is sourced from a plant. Not that we do not eat non-vegetarian food. We do with utmost delight. But are very fastidious about it. Certain cuts of meat will never ever make it to our dining tables and the same holds true for a variety of salt-water fishes. But when it comes to a plant based diet, we will happily munch on the fruits, flowers, leaves, stems and even the roots of certain plants.

The 'Kakharu phula' or the pumpkin leaf is considered to be quite a delicacy in Odisha. But interestingly, it is only the male flowers that are plucked for consumption. The female flowers are always left behind on the creepers to develop into fruits.

Read on for the recipe of 'Kakharu Phula bara' -

Cooking Time Required: 10-15 mins

Ingredients  -

• 20 nos Kakharu phula/Pumpkin flowers
• 2-3 nos dry red chillis
• 1/3 tsp cumin seeds
• 5-6 tsp rice
• 1 tsp besan
• salt to taste
• 3-4 tsp of any vegetable oil
• 2 tsp freshly grated coconut ( optional ) 

Preparation - 

Remove all the parts of the flowers except for the petals. Wash them gently and pat dry with a paper towel.

Soak the rice in a cup of warm water for about 2-3 hours.

Wash and grind the soaked rice along with the cumin, red chili and coconut into a smooth paste of medium consistency. Add the besan to this paste and mix it well.

Cooking: Heat a non-stick pan. Drizzle/spray a little oil.

Hold two of the pumpkin flowers together ( or you can do this with individual flowers too ) and dip into the batter. Put it on the pan.

Repeat with the remaining flowers.

Cook on one side till crisp and reddish. Flip over, spray a little oil and cook the other side till reddish in color .

Serve hot with rice as a side dish.

Papad Tarkari ( Popadom curry )

Cooking Time Required: 10-15 mins
Cost of preparation: 15-20 rupees

Ingredients: Yogurt ( 1/2 cup ), medium sized boiled potato ( 1 no ), green chillis ( 2-3 nos), chopped coriander stems ( 1 tbs ), mustard seeds ( 1/3 tsp ), mustard powder ( 1/5 tsp ), oil ( 3 tsp ), garlic flakes ( 2 nos ), fried and broken papad/papadom ( 1 cup), coriander leaves for garnishing, salt ( to taste).

Preparation: Peel and cut the potato into cubes.

Chop/slit the green chillis and completely crush the garlic flakes.

Add salt to the curd/yogurt in a mixing bowl along with 1/2 cup of water. Whisk it till no lumps remain.

Cooking: Heat the oil in a wok. Add mustard seeds followed by the crushed garlic, green chillis and chopped coriander stem. Stir fry for 30 secs.

Add the potato cubes to the wok. Fry for 2-3 mins. Switch off the flame and allow to
stand for 1 minute.















Add the whisked yogurt to the wok while stirring continuously. Do this for 2 mins.

Switch over to a low flame, add the mustard powder and continue stirring till the
contents come to a boil. Allow to boil for 3 minutes.















Add the papad pieces at this stage and switch off the flame.















Garnish with coriander leaves and serve immediately with plain white rice.

Note: I prefer using the Lijjat Urad dal papads for this recipe.

Muga Dali-Piaja Patra Tarkari ( Moong dal-Spring Onion curry )

Cooking Time Required: 10-15 mins
Cost of preparation: 15-20 rupees

Ingredients: Muga dali/moong dal ( 1 cup ), spring onions ( 200-250 gm ), dry red
chillis ( 2-3 nos.), pancha-phutana ( 1 tsp), garlic flakes ( 5-6 nos), turmeric (2-3 pinch ), salt to taste, any vegetable oil ( 3-4 tsp ) .

Preparation: Wash the spring onions and drain excess water. Cut into inch long pieces.

Dry roast the moong dal till it gives off a sweet fragrance.

Cooking: Wash and transfer the moong dal to a pressure cooker. Add salt, turmeric and 2 cups of water. Close the lid and cook for 2-3 whistles.

Remove from the stove and allow steam to escape. Lightly mash the dal.

Add the spring onions to the mashed dal and cook on medium flame for 4-5 mins.

Heat oil in a wok. Add the pancha phutana and broken red chillis. Crush the garlic
flakes lightly and add to the spluttering seeds. Fry for 10-20 secs.

Pour the contents of the wok over the dal and spring onions. Close the lid and simmer for 2 mins.

Serve hot with white rice/rotis.

Note: Reduce/increase the water content depending on whether you are planning to have it as a curry or dal.

Dahi Pacchadi ( Apple & coconut raita )

Cooking Time Required: 10-12 mins
Cost of preparation: 25-30 rupees

Ingredients: Yogurt ( 1 cup ), apple ( 1 no ), freshly grated coconut ( 1 cup ), green chillis ( 2-3 nos), pudina/mint leaves ( a handful ), amba ada/mango ginger ( 1 inch ), black salt ( kala namak, 1/5 tsp ), jeera-lanka ( cumin-chilli ) powder ( 1/5 tsp ), oil ( 1 tsp ), mustard seeds ( 1/5 tsp ), chopped graped ( 1/3 cup), sugar ( 1 tsp), salt ( to taste).

Preparation: Cut the apple into small pieces (preferably like matchsticks).

Crush the mint leaves and extract the juice. Crush amba ada and green chillis. Keep aside.

Take the yogurt in a mixing bowl. Add jeera-lanka powder, amba ada, green chillis, mint juice, sugar, black salt and salt along with 3-4 tbs water. Beat well.

Add the apple pieces and grated coconut to the mixing bowl with required amount of water and mix well.

Heat the oil in a wok. Add the mustard seeds to it. Pour the spluttering seeds over the contents of the mixing bowl. Garnish with chopped grapes. ( Optional: Few mint leaves can also be added to the garnish )

Serve as a side-dish with any non-vegetarian/vegetarian meal.

Note: Mango ginger is a herb of the turmeric family. It has a mild mango flavour with notes of ginger. Used for tempering dals, raita, chutneys and pickles.

Muga Khichudi ( Whole green moong khichdi )

Cooking Time Required: 15-20 mins

Ingredients:

• 1 cup Rice
• 1/2 cup whole moong/ split moong (with skin)
• 1-2 dry red chilli
• 1/2 tsp fennel ( optional )
• 4 tbsp freshly grated/finely chopped coconut
• 2-3 pinch cumin seeds
• 3-4 bay leaves
• 1 inch cinnamon
• 1 green cardamon
• 2 cloves 
• 1 tsp ghee
• 1 pinch turmeric
• 1 tsp sugar
• salt to taste

Preparation: Soak the whole green moong overnight. Or if using the split variety, for 2-3 hours.

Wash the rice and moong and keep aside to drain excess water.

Cooking: Heat the ghee in a pressure cooker. Add the fennel seeds, cumin seeds,
cardamon, cinnamon, cloves, broken red chilli and bay leaf.

Fry for 30-40 secs till the fragrance of the spices fills the kitchen.

Add the washed rice and moong along with the coconut and stir fry for 3-4 mins. Pour
3-4 cups of water along with salt, turmeric and sugar.

Pressure cook for 3-4 whistles.

Serve warm/cold with curd or raita . (Excellent option for lunchbox)

Sukhua-Bilati Baigana ( Tomato ) Tarkari

Cooking Time Required: 15-20 mins
Cost of Preparation: 10-15 Rupees


Ingredients:

• 3-4 nos Sukhua (dried/smoked fish)
• 2 nos medium sized tomato
• 2 tsp cooking oil
• salt ( to taste)
• 1/6 tsp turmeric
• 2 green chilli 
• 5 garlic pods
• 1 tsp mustard seeds 
• 1/5 tsp pancha-phutana 

Preparation: Grind the mustard seeds with half of the garlic pods into a fine paste.

Cut the potato into chunks.

Soak the fish for 1-2 hours. Drain away the water.


















Cooking: Heat 2 tsp oil in a wok. Add pancha-phutana followed by crushed garlic pods
and green chillis ( broken into 2-3 pieces ).

Add the soaked fish, crush and fry lightly for 2 mins.


















Follow with the chopped tomato. Fry for 3-4 mins.


















Add the mustard-garlic paste along with salt, turmeric and a cup of water. Cover with a lid and cook for 8-10 mins.

Serve hot with white rice.

NOTE: Instead of using the salad variety of tomatos, use the desi ( country grown )
ones. The latter have a sour taste in addition to the sweetness which enhances the
flavour of the curry.

Posto Bara ( Khuskhus tikkis )

Cooking Time Required: 10-15 mins
Cost of preparation: 30-40 rupees

Ingredients: Posto(khus-khus/poppy seeds)( 6 tbs), finely chopped green chilli (2 nos), finely chopped onion (2-3 tbs), finely chopped coriander (1-2 tsp), mustard oil (2-3 tsp), salt to taste.


Preparation: Grind the posto into a thick coarse paste.

Add the finely chopped ingredients along with salt and a few drops of mustard oil. Mix well.




















Cooking: Heat a non-stick tawa/pan. Take small balls of the paste and flatten on the tawa ( just like tikkis ). Drizzle generously with oil.

Cook on both sides till light brown-red.
















Remove from fire and serve with white rice.


Tip: Grind the dry posto seeds. Then add water and grind again. The paste will be much more fine.

Kadali Bhanda Patua ( Banana flower curry )

Cooking Time Required: 10-12 mins
Cost of preparation: 10-15 Rupees

Ingredients: Kadali Bhanda/ banana flowers ( 1 no), potato ( 1 small ), mustard seeds ( 1 tsp), garlic flakes ( 4-5 nos), turmeric, salt, green chilli ( 1 no. ), mustard oil ( 2 tsp ).
















Preparation: Remove the layers of the banana flower till the innermost 2.5-3 inch long section remains. Cut this into small chunks.

Cut the potato into small pieces and keep aside.
















Grind the dry mustard seeds, add the chopped banana flower, green chilli, garlic pods along with a little water and grind into a coarse paste.
















Mix the above paste with chopped potato, salt, turmeric and mustard oil. Add a few tsp of water and transfer to a wok.

Cooking: Put the wok on the small burner and cover with a lid. Cook on low flame for
7-8 mins.

Optional: Add abt half tsp of mustard oil and 1-2 crushed garlic flakes just before
removing from the stove.

Serve with mudhi ( puffed rice ) or white rice.

Alternately the addition of water is avoided and the thick paste wrapped up in a banana leaf. This can be cooked in the microwave for 6-7 mins or roasted on an iron pan with a little oil for 10-12 minutes.

Kadali Bhanda Tarkari ( banana flower curry )

Cooking Time Required: 15-20 mins
Cost of preparation: 20-25 Rupees

Ingredients: Kadali Bhanda/ banana flowers ( 1 no), potato ( 1 large ),onion ( 1 no., medium ), pancha phutana ( 1/5 tsp ), dry red chillis ( 3-5 nos ), coriander seeds ( 1 tsp ), cumin seeds ( 1/3 tsp), cardamon ( 2 nos ), cinnamon stick ( 1 inch ), chopped ginger ( 1 tsp ), garlic flakes ( 5-6 nos ), bay leaf ( 2 nos), turmeric, salt, oil for cooking ( 5-7 tsp ).

Preparation: Clean and cut the banana flowers into inch long pieces( refer to my older post for the method ). Cut the potato into small pieces and keep aside.

Boil the flowers along with the salt and turmeric in a pressure cooker for about 5 mins. Drain and wash under running water to get rid of the bitterness. ( It is preferable to taste the flowers at this stage. If it still tasting too bitter for ones palate, it should be discarded.

Grind the onion, coriander seeds, cumin seeds, 3 red chillis, ginger, garlic flakes, cinnamon and cardamom into a smooth paste with a little water. Keep aside.

Cooking: Heat 1-2 tsp oil in a wok. Add the potato pieces and fry lightly. Remove and keep aside.

Add the remaining oil to the wok. Add the pancha phutana, bay leaves and 1-2 red chilli. Follow with the turmeric and masala paste, and fry till it turns brownish.

Add the boiled banana flowers along with the fried potato and stir fry till the excess water disappears.

Add 1/2 cup of water and salt to taste. Cover with a tight lid. Cook for 5 mins.

Remove from fire. Serve hot with rice/rotis.

Janhi Tarkari without onion-garlic

Cooking time required: 15-20 mins
Cost of preparation: 15-20 rupees

Ingredients: Ridgegourd/Janhi (250 gm), tomato (150 gm), curry leaves( 2 sprigs), whole red chilli (1-2 nos), turmeric powder (1/5 tsp), mustard seeds (1 pinch), red chilli powder ( 1/4 tsp ), coriander stems ( 3/4 tsp), oil ( 3 tsp), coriander powder ( 1/3 tsp), cumin powder ( 1/3 tsp), garam masala ( 1/4 tsp, optional ), salt to taste.

Preparation: Peel and cut the rigdegourd into cubes. Chop the tomato into small pieces.

Cooking: Heat 2 tsp of oil in a wok. Add the ridgegourd cubes along with a little salt and turmeric, and fry for 1-2 mins. Remove and keep aside.

Now add the chopped tomato to the wok. Stir fry for 3 mins till it softens.

Then add the fried ridgegourd along with chilli powder, coriander powder, cumin powder, remaining salt and turmeric. Add a little water and cook for 4-5 mins.

Heat 1 tsp of oil in a wok. Add the whole red chillis, mustard seeds and coriander stem. Fry for 30 secs and pour over the contents of the wok. Sprinkle garam masala. Cover immediately and remove from stove after 30 secs.

Note: Add a little bit of jaggery if you like a sweet-sour flavour.

Janhi Choppa Patua

Cooking Time Required: 15 mins
Cost of Preparation: 15-20 Rupees


Ingredients: Ridgegourd/ Janhi peels( 1 cup ), potato ( 1 no., medium ), mustard oil ( 2 tsp ), salt ( 1/5 tsp ), turmeric ( 1/5 tsp ), green chilli ( 2 nos ), garlic pods ( 6 nos ), mustard seeds ( 2/3 tsp ).

Preparation: Grind the mustard seeds. Add the ridgegourd peels along with the green
chilli, half of the garlic pods and a pinch of salt. Grind into a fine paste.

Cut the potato into thin strips.

Cooking: Heat 1 tsp oil in a wok. Add the potato and fry lightly for 2 mins.

Add the ridgegourd peel paste along with turmeric, salt to taste, remaining mustard oil and crushed garlic flakes. Mix well and add 1/3 cup water.

Cook with lid covered. Remove from fire once the potatoes and cooked and the raw smell of the ridgegourd peels goes off. ( Takes abt 7-8 mins )

Serve with white rice.

Alternately the raw potato pieces can be mixed with the peels paste along with salt, turmeric, oil and crushed garlic; wrapped in a banana leaf and cooked in a microwave/oven. Avoid adding any extra water.

Baigana Khatta

Cooking time required: 15-20 mins
Cost of preparation: 15-20 rupees

Ingredients: Small brinjal (2-3 no), curry leaves( 2 sprigs), green chilli (1-2 nos), turmeric powder (1/5 tsp), black cumin seeds/ kala jeera (1 pinch), garlic flakes ( 3-4 nos), oil ( 2 tsp), powdered jaggery ( 3-4 tsp), thick tamarind juice ( 1- 2 tsp), salt to taste.

Preparation: Cut the brinjal into small pieces.

Cooking: Heat oil in a wok. Add the chopped green chillis, crushed garlic flakes, black cumin seeds, & curry leaves. Fry for a minute.

Add the brinjal pieces and sprinkle salt and turmeric. Fry for 5 minutes till it softens.

Add about 1 1/2 cups of water along with the tamarind paste and bring to a boil.

Cover with a lid and allow to simmer for 7-8 mins. Add the powdered jaggery at this stage and boil for 2-3 mins till it is mixed well.

Remove from stove and serve it with rice.

Karadi Achara ( Bamboo shoot pickle )

Cost of Preparation: 30-40 rupees

Ingredients: Bamboo shoots ( cut into thin long strips, tightly packed into a 200 ml
cup ), lemon juice ( 3-4 tsp ), green chillis ( 5-6 nos ), turmeric ( 1/5 tsp ), salt to taste, mustard oil ( 6 tsp ), fenugreek powder ( 2 pinch ), cumin powder ( 2 pinch ).

Preparation: Dry the fresh bamboo shoots in the sun for 2-3 days. Transfer to a mixing bowl, add the salt, turmeric and lemon juice and mix well.

Transfer to a glass bottle. Keep aside for 5-6 days to soften, preferably in the sun.

After the bamboo shoots become very tender, add the mustard oil along with the powdered masalas. Mix well.

Keep in a airtight bottle.

Channa Chadchadi

Cooking Time Required: 10 mins
Cost of preparation: 20-25 rupees

Ingredients: Bengal gram ( 1 cup ), onion (1 no., small), green chilli ( 1 no.),
coriander powder ( 1/5 tsp), roasted cumin-chilli powder (1/4 tsp), cumin seeds ( 2 pinch ), mustard seeds ( 2 pinch ), fennel seeds ( 2 pinch ), fenugreek seeds ( 1 pinch ), 1 tsp oil, salt to taste, chopped coriander leaves ( 1 tsp ) .

Preparation: Chop the onion and green chilli into small pieces.

Soak the Bengal gram overnight. Wash and cook for 2-3 whistles. Drain the excess water and keep aside.

Cooking: Heat the oil in a pan. Add the seeds ( mustard, cumin, fennel & fenugreek ) followed by the onion pieces and fry till translucent. Add the green chilli and boiled bengal gram along with salt.

Stir fry for 5 mins. Add the coriander powder, oasted cumin-chilli powder and chopped coriander leaves. Remove from fire.

Serve with mudhi/muri/bhel as a snack or with rice and dalma as part of a meal.

Note: Channa chadchadi with white rice and
href="http://authenticoriyafood-oriyarasoi.blogspot.com/2010/07/cooking-time-required-10-mins-cost-of.html">Dahi Aloo is a quick-fix lunch option and can be prepared in less than 15 mins ( if one boils the channa and potato the previous night ).















To reduce the calories, one can also substitute the yogurt in Dahi Aloo with
buttermilk.

Mudhi Ghanta with Dried Shrimps

Cooking Time Required : 25-30 mins
Cost of preparation: 40-45 rupees

Ingredients: Channa dal ( 1 cup ), tomato ( 2 nos, medium ), potato ( 1 no, medium ), brinjal ( cut into small pieces, 1 cup ), pumpkin ( cut into small pieces, 1 cup ), grated ginger ( 1 tsp ), ginger garlic paste ( 1 tbs ), onion ( 1 medium ), cinnamon stick ( 1 inch long ), cardamon ( 2 nos ), bay leaf ( 2 nos), cumin seeds ( 1/2 tsp), coriander seeds ( 1 1/2 tsp), red chilli ( 5 nos), turmeric (1/4 tsp), sukhua/dried shrimps ( 1 cup ), mustard oil ( 6-7 tsp ), cumin seeds for tempering ( 1/3 tsp ), mustard seeds for tempering ( 1/4 tsp), salt.

Preparation: Wash and soak the channa dal for 2-3 hours.

Dry roast the cinnamon, cardamon, cumin seeds, coriander seeds, 1 bay leaf and red
chilli ( 2 nos ).

Grind the onion along with the roasted spices into a thick & smooth paste.

Chop the tomato & potato into small pieces.

Soak the shrimp for 10 mins. Wash throughly and drain all water.

Cooking: Heat 2 tsp oil in a pan. Add the washed shrimp and fry till it turns reddish.

Add the pumpkin and brinjal pieces and fry till they turn soft. Remove from pan and
keep aside.
















Cook the soaked channa dal with a little water, salt and turmeric in a pressure cooker for 1 whistle. Keep aside.

Heat 5 tsp oil in a wok. Add the potato pieces, fry for 3-4 mins and remove from wok.

Add the red chillis, bay leaf, mustard and cumin seeds. Allow to splutter and then add a little turmeric ( for color ).

Add grated ginger and follow with the masala paste after 30 secs. Add ginger garlic
paste along with a little salt after 3 mins. Cook the masala for 5 mins.

Add the chopped tomato and cook for 5 mins for it to soften. Add the crushed fish,
fried potatoes and boiled channa dal. Mix well and cook for 3 mins.

Add 1 1/2 cup of water and bring to a boil. Add more salt if required. Simmer for 5-6 mins.

Serve hot with rice/rotis.

Note: This recipe is usually prepared with Rohu/Mirkali/Bhakura head and tail. Tried
out a variation with dried shrimps and loved it.

Nadia Bara ( Coconut Vada )

Cooking Time Required: 15-20 mins
Cost of Preparation: 30-35 rupees

Ingredients: Channa dal (split gram, 1 cup ), fresh coconut pieces ( 1/3 cup ), ginger ( 1 inch long ) , roasted cumin powder ( 1/3 tsp ), baking powder ( 1/3 tsp ), dry red chillis ( 2-3 nos), salt to taste.

Preparation: Soak the channa dal for 5-6 hours. Wash and grind into a thick & coarse paste along with coconut pieces, dry red chilli and a little water.






























Add the grated ginger, cumin powder and salt to taste.

Cooking: Heat oil in a wok for deep frying.

Shape the paste into flat circles and put into the hot oil. Cook on both sides to a slight reddish color.





























Serve with rice and dalma or even as a snack/starters.

Poee Bara ( Malabar Spinach Vada )

Cooking Time Required : 10-15 mins
Cost of Preparation: 15-20 rupees

Ingredients: Poee/Malabar spinach ( 1 bunch ), potato (1 medium, cut into small
pieces), red chilli powder/ finely chopped green chillis (1/2 tsp or to taste),
besan/gram flour ( 4-5 tsp), cumin powder ( 1/4 tsp), cumin powder ( 1/4 tsp), ginger garlic paste (1/4 tsp), salt to taste, oil for cooking.

Preparation: Wash and clean the poee leaves. Cut into small pieces. Keep aside. Cut the potato into small pieces. Transfer to a mixing bowl. Add the rest of the ingredients to the bowl except for the oil.

Mix well. Add a little water if required to bind the mixture (normally the poee &
potato will leave some amt of water).












































Cooking: Heat a pan. Add 2-3 tsp oil.

Dump fistfuls of the mixture on the pan and slightly flatten it out . Drizzle with some more oil.

Cook on both sides for 3-4 mins or till done.

Serve hot with rice and dal / or as snacks .

Alu bhendi Bhaja/Charchadi

Cooking Time Required: 10-15 mins
Cost of Preparation: 15-20 rupees

Ingredients: Ladiesfinger(bhendi) (200 gm), Alu(potato) ( 1 no., large ), green chilli (1-2 no.), cumin seeds (1/4 tsp), mustard seeds (1/5 tsp), turmeric powder(1/4 tsp), mustard oil ( 2 tsp ), salt to taste.

For the mustard garlic paste: mustard seeds (1 tsp), garlic cloves ( 4-5 nos).

Preparation: Wash the ladiesfinger and cut into small pieces . Cut the potatoes into smaller pieces than the ladies finger so that they get cooked in the same time.

Grind the mustard seeds and remaining garlic pods into a fine paste.

Cooking: Heat 2 tsp oil in a deep vessel and add the broken green chilli, mustard seeds and cumin seeds. Add the potatoes and ladiesfinger to the spluttering seeds.

Fry the ladiesfinger and potato pieces on a high flame for 3-4 mins.

Mix the garlic-mustard paste with 1/3 cup of water and add to the wok. Add salt and turmeric and close with a lid.

Cook till water evaporates and veggies are cooked. Sprinkle a little mustard oil towards the end (options).

Remove from wok and serve with rice/rotis/parathas.

Muga Bara

Cooking Time Required: 15-20 mins
Cost of Preparation: 30-35 rupees

Ingredients: Green moong dal ( 1 cup ), sugar ( 3-4 tsp ), baking powder ( 1/3 tsp ), salt to taste, oil for frying.

Preparation: Soak the moong dal for 5-6 hours. Wash and grind into a thick & coarse paste along with a little water.

Add the sugar and baking powder. Add salt to taste. Mix well.

Cooking: Heat oil in a wok for deep frying.

Drop spoonfuls of the batter into the hot oil. Cook evenly to a reddish brown color.
Remove from the wok and put on a absorbent paper.

Serve hot.

Note: While the sweet version of muga bara is hugely popular, one can also prepare the spicy version by substituting the sugar with green chillis, coriander leaves, onion and cumin powder.

Muga bara is also offered to Goddess Lakshmi as a prasad.

Kala Channa & Soya Chunks sabzi

Cooking Time Required: 12-15 mins
Cost of Preparation: 15-18 rupees

Ingredients: Kala channa ( 1 cup ), onion ( 1 no., small ), green chilli ( 1-2 nos
), Nutrela soya chunks ( 1 cup ), cumin powder ( 1/4 tsp), chaana masala powder ( 1/4 tsp ),
garam masala ( a pinch), coriander powder ( 1/4 tsp ), turmeric ( 2 pinch ), salt, oil ( 1 1/2 tsp ), pancha phutana ( 1/5 tsp), coriander leaves for garnish ( optional ).

Preparation: Soak the kala channa overnight. The soya chunks can also be soaked
overnight else 2-3 hours also suffice.

Cooking: Wash and add the kala channa & soyabean chunks to a pressure cooker with a
little salt and turmeric. Add 1 cup of water. Cook for 2-3 whistles. Drain away excess water.

Heat oil in a wok. Add the pancha-phutana, followed by the chopped onion and green
chillies. Fry till the onions turn translucent.

Add the boiled channa and soya-chunks along with the cumin powder, coriander powder and channa masala .Stir fry for 3-4 mins.

Add 1/2 cups of water and boil for 5 mins or till most of the water evaporates. Remove from the stove.

Serve with white rice / rotis.