This original Tarla Dalal recipe can be viewed for free

Dahi Chane ki Subji


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Also called "Chane Jaisalmer Ke", this dish of red chana simmered in a curd gravy makes a wonderful accompaniment for either rice or bajra rotis. Traditionally this is served with misi roti and makes a complete meal by providing calcium, proteins and carbohydrates to supplement a healthy diet. When you add the curds and besan mixture into the chana, stir it continuously till it comes to a boil, so as to prevent the curd gravy from splitting.

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Serves 4.
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Ingredients

Method
  1. Heat the oil in a pressure cooker and add the cumin seeds, mustard seeds, bay leaves, red chillies and asafoetida.
  2. When the seeds crackle, add the red chana, ginger-green chilli paste, chilli powder, turmeric powder, salt and 2 cups of water. Pressure cook for 2 to 3 whistles till the chana is cooked.
  3. Whisk the curds and gram flour together. Add the curd mixture to the cooked chana and bring to a boil while stirring continuously. Simmer for 4 to 5 minutes.
  4. Serve hot, garnished with the coriander.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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