Dahi Chane ki Subzi video by Tarla Dalal

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Dahi Chane ki Subzi video. 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 Sabzi, Rajasthani Dahi Chane ki Sabji

Preparation Time: 10 mins
Cooking Time: 2 mins
Makes 4 servings
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Ingredients

For Dahi Chane ki Sabzi
1 1/2 cups curd (dahi)
2 cups soaked and boiled kala chana (brown chick peas)
2 tbsp besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1 tsp green chilli paste
1 tsp chilli powder
salt to taste
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

For dahi chane ki sabzi

To make {span class="bold1"}dahi chane ki sabzi{/span}, 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 the {span class="bold1"}dahi chane ki sabzi{/span} immediately garnished with coriander.

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RECIPE SOURCE : Rajasthani Cookbook