Last weekend was one of festivities and the feasting that goes with it, so there is little wonder that many among us would be still reeling with the fallout !! Today's recipe is just what the doctor prescribed for those suffering tummies and bloated waistlines. Yes, it is a recipe that is oil free (yippee) and very low on spices. Combine it with rotis made from multigrain atta and some delicious Nimbu Pani or Shikanji.
Read on for the recipe -
Preparation Time - 30 mins
Ingredients -
For the garnishing -
Preparation - Wash and soak the kabuli channa overnight .
Roughly chop the onion, ginger and garlic. Cut each tomato into 4 halves.
Cooking - Transfer the soaked kabuli channa into a pressure cooker along with 1 cup water, turmeric and salt to taste. Cook for 3 whistles or till it is cooked through but not mushy.
Heat a wok. Add the red chili, coriander seeds, cumin seeds, cinnamon stick and cloves. Dry roast till they give off a smell. Remove and keep aside.
To the same wok, add the chopped onions, ginger and garlic. Dry roast till the onions leave water and turn red. Add the tomato at this point.and stir fry till the tomatoes are mushy.
Transfer the whole spices ( after they have cooled down) to a grinder jar. Buzz to a fine powder. Add the roasted onion, ginger, garlic and tomatoes to the same jar. Blitz everything together to obtain a fine paste.
Add the choley powder (dissolved in 2 tbsp water) to a heated wok and fry for a minute. Add the pumpkin pieces and fry for 2-3 mins. Pour in the masala paste and the boiled kabuli channa into the same wok. Mix everything together and bring to a boil. Add some boiling water if it see,s too dry. Add the anardana powder and simmer for a while. Remove from flame once the curry reaches a semi-dry consistency.
Serve with a generous garnishing of fresh cilanto, lemon juice and ginger juliennes.
Note - One can also add some amchur for that extra tang.
Read on for the recipe -
Preparation Time - 30 mins
Ingredients -
- 1 cup kabuli channa/garbanzo beans
- 1/3 cup pumpkin cubes (small ones) (this is optional)
- 1 medium sized onion
- 1 inch ginger
- 5-6 garlic cloves
- 1 dry red chili
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 inch cinnamon stick
- 2-3 cloves
- 2 large tomatoes
- 1 tsp Choley masala of your choice
- 1/2 tsp anardana powder
- 2 pinch turmeric
- salt to taste
For the garnishing -
- freshly chopped cilantro
- ginger juliennes
- freshly squeezed lime juice
Preparation - Wash and soak the kabuli channa overnight .
Roughly chop the onion, ginger and garlic. Cut each tomato into 4 halves.
Cooking - Transfer the soaked kabuli channa into a pressure cooker along with 1 cup water, turmeric and salt to taste. Cook for 3 whistles or till it is cooked through but not mushy.
Heat a wok. Add the red chili, coriander seeds, cumin seeds, cinnamon stick and cloves. Dry roast till they give off a smell. Remove and keep aside.
To the same wok, add the chopped onions, ginger and garlic. Dry roast till the onions leave water and turn red. Add the tomato at this point.and stir fry till the tomatoes are mushy.
Transfer the whole spices ( after they have cooled down) to a grinder jar. Buzz to a fine powder. Add the roasted onion, ginger, garlic and tomatoes to the same jar. Blitz everything together to obtain a fine paste.
Add the choley powder (dissolved in 2 tbsp water) to a heated wok and fry for a minute. Add the pumpkin pieces and fry for 2-3 mins. Pour in the masala paste and the boiled kabuli channa into the same wok. Mix everything together and bring to a boil. Add some boiling water if it see,s too dry. Add the anardana powder and simmer for a while. Remove from flame once the curry reaches a semi-dry consistency.
Serve with a generous garnishing of fresh cilanto, lemon juice and ginger juliennes.
Note - One can also add some amchur for that extra tang.