Dahi Chane ki Subzi by Tarla Dalal

Dahi Chane ki Subzi by Tarla Dalal

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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.

  

Recipe Description for Dahi Chane ki Subzi ( Rajasthani)

Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

Method
  1. 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.
  2. Heat the oil in a deep non-stick kadhai, add the cumin seeds and mustard seeds.
  3. 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.
  4. Serve immediately garnished with coriander.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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