BLACK CHANNA RASEDAR
Black Channa Rasedar is a delicious Indian curry made with black chickpeas, onions, tomatoes, and a blend of aromatic spices. This recipe is vegan, making it suitable for many dietary preferences. It is also a great source of protein, fiber, and iron, thanks to the black channa. This recipe is gluten-free as well. It is a perfect main dish for lunch or dinner.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
920 kcal
Protein
56 g
Carbs
120 g
Fat
5 g
Fiber
53 g
Ingredients
Black gram, whole
1 cup (240g)
Onion, small
2 gms (82g)
Tomato, ripe, local
2 gms (108g)
Chillies, green-1
1 tsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Coriander leaves
1 tbsp (15g)
Asafoetida
1 pinch (2g)
COOKING OIL (Gnut,ging,palm,must,coconut
1 tbsp (15g)
Common salt
1 tsp (5g)
Instructions
Cooking Steps
In a large enough bowl, add water and raw black channa and soak it for overnight or for 8 to 9 hours.
Drain the water. Using a colander or strainer, rinse the soaked chickpeas in water for a couple of times and set aside. Now, pressure cook black channa along with fresh water and boil until soft.
In a pressure cooker, heat oil add cumin seeds and then add finely chopped onions. Sauté onions till they become light golden on a medium-low to medium heat.
Add green chili, ginger garlic paste and sauté for 10 to 12 seconds. Add finely chopped tomatoes and sauté them on a medium-low heat.
Add turmeric powder, asafoetida, coriander powder, kashmiri red chili powder and sauté for a minute on low heat.
Then add the boiled black chickpeas and water as needed. Season with salt and mix well and cook for about 10-15 mins.
Before serving sprinkle the curry with garam masala and coriander leaves.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.