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Channa Broccoli


Ingredients
:

Channa (chick peas) – 1 ½ cups

Broccoli – 2 midsized flowers

Salt – 2 teaspoons

Onion – 1 midsized

Tomato – 1 midsized

Coriander leaves – 1 teaspoon (finely chopped)

Oil – 3 to 5 teapsoons

Grind coarsely (Group 1):

Ginger - 1 inch piece

Garlic – 2 pods

Chilli powder – 1 teaspoon

Coriander powder – 2 teaspoons

Garam masala powder – ½ teaspoon

Cumin seeds – ½ teaspoon

Grind to paste:

Boiled channa – a handful

 

Yield: 5 to 6 servings

 

Method:

  1. Soak channa for 6 to 8 hours, overnight preferably.
  2. Cut broccoli into small florets and boil with water until just cooked.
  3. Heat oil in a non stick deep pan.
  4. Add coarsely ground paste and sauté for a minute.
  5. Add finely chopped onions and sauté for 2 to 3 minutes.
  6. Add finely chopped tomatoes and salt, sauté until oil separates.
  7. Add cooked broccoli and boiled channa along with channa paste, mix well and allow boiling for 2 to 3 minutes.
  8. Garnish with coriander leaves and serve hot with rice/roti.


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