Dahi Chane ki Subzi ( Rajasthani)
by Tarla Dalal
Added to 263 cookbooks
This recipe has been viewed 55354 times
Also called "Chane Jaisalmer Ke", this dish of red chana simmered in a curd gravy makes a wonderful accompaniment for both rice as well as rotis. Traditionally, this Dahi Chane ki Subzi is served with missi roti as the two complement each other well in flavour and texture; the curd-based subzi offsets the dryness of missi rotis beautifully. However, you can serve it with any type of rotis or even puris. This dish is very easy to prepare and uses minimal ingredients, and you are assured of a perfect result provided you take care while adding the curds and besan mixture into the chana. The secret is to stir it continuously till it comes to a boil, to prevent the curd gravy from splitting.
- Combine the curds, besan, turmeric powder, green chiili paste, chilli powder, salt and ½ cup of water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside.
- Heat the oil in a deep non-stick kadhai, add the cumin seeds and mustard seeds.
- When the seeds crackle, add the kala chana and curds-besan mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Serve immediately garnished with coriander.
Nutrient values per serving
|Vitamin A||296.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1 mg|
|Vitamin C||7.1 mg|
|Folic Acid||15.3 mcg|
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