After missing blogging marathon for 2 months, I'm back with the group for BM# 22. My theme for the first week is "Cooking with Chana". For the first day I have 2 dishes made with Kala Chana.
As I mentioned in my previous post, we are in the middle of getting granite counter tops in our kitchen. As our luck has it, hurricane Sandy created havoc and what was supposed to be a 4-5 days project, now seems to take forever. The Granite guys do not have power yet and we have no counter top or sink in the kitchen.
My mom's been a great savior and she's been cooking up yummy dishes using only few dirty dishes to clean. She made both of today's dishes in one saute pan and I clicked the pictures in the same ramekin.
Kala Chana Sundal:
Ingredients:
Kala Chana, soaked and boiled - 1 cup
Red Onion - 1 small, finely chopped
Carrot - 1 small, grated
Green chili - 1, slit
Dry Red Chili - 2
Coconut, grated - 2tbsp
Lemon/ Lime juice - 1tbsp
Salt - to taste
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Cilantro - 2tbsp, finely chopped
Method:
- Heat 2tsp oil in a saute pan, add mustard seeds, cumin seeds and dry red chili. Once the seeds start to splutter, add the onions, green chilies, grated carrot and cook for 3-4 minutes.
- Next add the cooked kala chana, grated coconut and salt. Mix the lemon juice and garnish with cilantro.
Green Bean Patoli with Kala Chana:
Ingredients:
Kala Chana, soaked and boiled - 1 cup
Green Beans - 3 cups, finely chopped
Ginger - 1tbsp, finely grated
Green chilies - 3, chopped
Coconut - 2tbsp (fresh or frozen)
Cumin seeds - 2tsp
Salt - to taste
For Tempering:
Urad dal - 1tsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Dry Red chili - 2
Curry leaves - 6-8
Method:
- Grind the soaked chana along with cumin seeds, ginger, green chilies, coconut into a coarse mixture. My mom pounded everything using a mortar and pestle.
- Microwave or boil the green beans until tender. Keep aside until ready to use.
- Heat 2tbsp oil in a saute pan, add tempering ingredients and once the seeds start to splutter, add the ground chana mixture and cook until slightly dried out and cooked through.
- Next add the boiled green beans and salt; cover and cook until all the flavors mingle, about 5-8 minutes.
- Serve with rice and sambar.
Lets check out what my fellow marathoners have cooked up today for BM#22.
Woww.. great and healthy recipes.. looks absolutely inviting :)
ReplyDeleteIndian Cuisine
Beautiful pictures Pavani. So good to have you back with us..:)..
ReplyDeletewith out counter top or sink in the kitchen how can you manage Pavani..!!?? healthy kalachana sundal and that bean patoli with chana sounds very interesting and delicious love the color of the beans nice one..
ReplyDeleteBoth the dishes looks great and like the channa and green beans combination.
ReplyDeleteGosh that's hard to be stuck without countertops! I hope it gets done too. I'm glad you all were safe during Sandy.
ReplyDeleteNever thought of adding grated carrot to sundal. Looks nice and makes it all the more healthy.
ReplyDeleteI am lucky Sandy really did not effect me much since I live not near the coast - at least you are all safe. in NJ, 13 people died. Both recipes look delicious
ReplyDeleteGoodone......yummy dish
ReplyDeleteBoth looks simply irresistible, cant ask more.
ReplyDeleteLovely combo of kala channa and green beans. I can imagine how tough cooking without proper kitchen countertops.Jayanthi(www.sizzlingveggies.com)
ReplyDeleteboth the dishes look mouthwatering, glad things are okay with you post Sandy
ReplyDeleteAwesome and very healthy combo
ReplyDeleteWhile making patoli, do we boil the soaked chana before grinding it?
ReplyDeleteHi Loonie, yes soaked chana needs to be boiled until tender before grinding.
Deleteit is my first time visit i here.your kale chole ooks good. We do make chole subji. thankyou for shearing this information with us!chowringhee laxmi nagar
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