Are you bored of your regular dal sabzi for lunch? This chana palak can treat your taste buds. Full of fibre, it will keep you satiated and also aid in keeping your digestive system running smoothly. You can have it with poori or your parathas and rotis.You may also want to try preparing this turai moong chana.
- 1/2 cup soaked and boiled kabuli chana (white chickpeas)
- 1 cup chopped spinach (palak)
- 4 tbsp oil
- 1 cup peeled and cubed (brinjal/eggplant)
- 1 cup finely chopped tomatoes
- 1tsp cumin seeds (jeera)
- 2 cinnamon (dalchini) sticks
- 2 cloves (laung/lavang)
- 1 tsp garam masala
- 2 tsp chilli powder
- 1 tsp dried mango powder (amchur)
- 1tsp coriander (dhania) powder
- Salt to taste
- Heat 1 tbsp of oil in a deep non-stick pan, add the tomatoes and brinjal pieces in a slow flame until soft. Sprinkle a little water if required.
- Combine the brinjal pieces and tomatoes and blend in a mixture to a smooth paste. Keep aside.
- Heat the remaining 2 tbsp oil in a kadai and add the cumin seeds.
- When the seeds crackle, add the cinnamon, cloves and prepared onion paste and cook on a medium flame for 2 to 3 minutes.
- Add the prepared brinjal-tomato paste, mix well and saute on a medium flame for 1 minute.
- Add the garam masala, chilli powder, dried mango powder, coriander powder, salt, kabuli chana, 1/2 cup of water. Mix well and cook on a medium flame for 1 to 2 minutes while stirring occassionally.
- Add the spinach, mix well and cook on a slow flame for 10 minutes while stirring occassionally. Serve hot garnished with onion rings, coriander and a lemon wedge.
Image source: Getty Images Video source: Tarla Dalal/YouTube
Video source: Tarla Dalal/YouTube
Published: June 27, 2016 4:07 pm