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Red Chana Stew


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Also known as osaman, this is a traditional recipe straight from the kitchens of Gujarat. It is made using Red chana sprouts that are both nutritious and delicious, water used for cooking has all its goodness hence used it to make a stew. You can also make this stew using moong, matki or any other sprouted pulse. Since this recipe uses only the water, you can utilize the cooked sprouts to make a subzi. I have used it to make Peshawari Chana.

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Serves 4.
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Ingredients

Method
  1. Wash and drain the red chana, add 4 cups of water and pressure cook for 4 to 5 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Strain the red chana and keep aside the liquid and chana separately.
  4. Heat the oil in a deep pan, add the clove, cinnamon, mustard seeds and cumin seeds.
  5. When the seeds crackle, add the asafoetida and curry leaves.
  6. Add the drained liquid, ½ cup of water, ginger-green chilli paste, turmeric powder, chilli powder, jaggery and salt, mix well and simmer for at least 15 minutes.
  7. Just before serving, add the lemon juice and garnish with coriander.
  8. Serve hot.
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